My sopa azteca recipe!
Super easy and inexpensive soup! Some people know it as tortilla soup, this feeds up to 8 people!
2.5 lbs chicken drumsticks
1 tbsp salt
1/2 white onion
2 garlic cloves
1 chicken bouillon
Sauce
12 Chiles guajillo
12 oz can of Chile’s chipotle
1/4 small onion
2 garlic cloves
2 tbsp of salt
1 tsp oregano
1 tsp basil
Sopa Azteca - Mexican Tortilla Soup with Chicken Recipe - EatSimpleFood.com
Recipe:
This smooth pureed Mexican tortilla soup recipe (AKA Sopa Azteca) has dried chiles slow cooked with broth, tomatoes, spices, fresh lime juice, and cilantro. Sopa Azteca is blended smooth, strained if needed, and topped with your favorite garnishes.
This Mexican tortilla soup recipe (AKA Sopa Azteca) is inspired by one of my favorite restaurants in Boulder, Colorado - Centro.
Garnishes For Mexican Tortilla Soup
-Add cooked chicken, pork, beef, beans, or corn
-Add traditional cheeses like asadero (melty) or cotija (crumbly)
-Add favorite cheese like colby jack, cheddar, feta, or goat cheese
-Sour cream
-Avocado
-Cilantro
-Tortilla Strips - A must!
What Kind Of Chiles (Chiles) For Sopa Azteca?
Don't get too caught up on finding the exact right dried chilis for Mexican Tortilla Soup - they may be hard to find.
Guajillo, Pasilla, or Ancho chiles will work and should all be around the same heat. Throw in a dried serrano or two if you really want to bring the heat!
Make sure to de-seed the dried chilis before using. It doesn't need to be perfect. A couple seeds are fine, but get the majority of them out because they will add heat and a different texture to your Azteca soup.
Different chiles will give a different range of colors from orange to red. Run with the color that you get and don't worry!
Preparing Chiles For Mexican Tortilla Soup
Tear the dried chiles with your hands (wear gloves if you are sensitive to heat).
Eventually Sopa Azteca is strained, but if your chunks are smaller and you make sure to cook it for the allotted time (50 minutes) then there maybe nothing to strain out after it's pureed.
Variations and Substitutions For Sopa Azteca
Mexican inspired comfort food that brings a little heat. Buy pre-made tortilla strips or make your own. Use crumbled tortilla chips in a pinch.
Fire roasted tomatoes can be hot. If you're sensitive to heat use a can of regular diced tomatoes instead.
Use canned diced tomatoes with green chilies or any chiles if you can't find fire roasted tomatoes.
If your Sopa Azteca is too spicy then add some sour cream, cheese, or a wee bit more broth to tone it down and bring down the heat.
Substitute 1 tablespoon chili powder if you can't find any dried Mexican chiles.
Substitute any crumbly cheese if you can't find asadero, or use sour cream or your favorite grated or crumbled cheese.
Serves 5
Ingredients:
-2 Tbsp olive oil
-1 ½ cup onions, sliced
-1 Tbsp garlic, minced
-2 dry medium sized Pasilla Chile , stems removed and seeded
-1 ½ tsp ground cumin
-1 tsp ground coriander
-1 bay leaf
-½ tsp salt
-½ cup cilantro
-8 cups chicken broth
-1 15 oz can fire roasted tomatoes
-1 lime, zested & juiced
-3 cups (~ 1 ¼ lb) cooked chicken, shredded
-1 ½ cup asadero cheese, crumbled - as garnish
-1 avocado, diced - as garnish
-2 cups tortilla strips - as garnish
Instructions:
-Bring a large pot to medium high heat and add olive oil. When hot, add onions, reduce heat, cover and cook (stirring occasionally) ~ 5-7 minutes or until translucent.
-Add garlic and a touch more oil if needed and cook 1-2 minutes or until fragrant.
-Stir in de-seeded Pasilla Chile , cumin, coriander, bay leaf, and salt. Cook ~2-3 minutes and add cilantro, broth, tomatoes, lime zest, and lime juice.
-Bring to a boil, reduce heat, cover and simmer ~ 50 minutes.
-Remove bay leaf from soup and Immersion blend or place in a blender until soup is smooth.
-Strain any solids (if applicable) out of the soup and ladle into bowls.
-Top with cooked chicken and garnish with cheese, avocado, and tortilla strips.
-Add salt to taste.
Happy soupin'!
Beckie
CÓMO HACER SOPA AZTECA | COMO HACER SOPA DE TORTILLA
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SOPA DE TORTILLA AZTECA (para 4 a 6 personas)
3 litros de caldo de pollo bien sazonado con muslo, pierna o marcaje con sal, cebolla, ajo, hojas de laurel y apio.
Para la salsa
4 Jitomates rojos maduros
1 Chile ancho desvenado, sin semilla e hidratado
1 Chile pasilla desvenado, sin semilla e hidratado
2 Dientes de ajo grandes
1 Trozo de cebolla
1 a 2 Tortillas pasados por aceite
1 Ramita de epazote o 3 Hojas (se pone a hervir en la salsa)
NOTA: Los ingredientes de la salsa se licuarán con caldo de pollo y se guisarán, al hervir la salsa añada el epazote y agregar el caldo de pollo. Sal al gusto.
Guarnición
12 Tortillas delgadas en tiritas de preferencia ya cortadas
2 Chiles pasilla asados y cortados en trocitos
150 gr de queso panela en cubitos o queso cotija desmoronado
Trozos de chicharrón de pella opcional
NOTA: Cuando es para niños no molerle los chiles. Se puede servir con pollo desmenuzado.
Easy Tortilla Soup Recipe I Sopa de Tortilla l Sopa Azteca
Recipe :
An authentic Mexican soup, Sopa de Tortilla is packed with flavors of pasilla peppers, tomatoes and herbs, filled with tortilla strips.
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A Quiet Thought | Wayne Jones |
Sopa Azteca - Tortilla soup/ Aztec soup easy and tasty recipe ft Emmanuel Rivero of Cocina Rivero
✅Gluten free
✅Non-GMO
✅No artificial flavours
Ingredients:
- 2 corn tortillas Moctezuma®
- 2 boiled and peeled tomatoes
- 1 garlic clove
- 1/4 onion
- 1 fried chile ancho
- 2 slices of fresh avocado
- 1/2 liter of chicken broth
- Sour cream
- Balkan cheese cubed
Process: 25-30 minutes
1. On a preheated pan add oil and fry 2 corn tortillas sliced in juliennes until golden crunchy. (Keep aside)
2. Fry 1 chilli ancho until dark & crunchy
Separately:
1. Have ready 1/2 liter of chicken broth and two blanched peeled tomatoes.
2. Blend the tomatoes with a clove of garlic one quarter of a small onion, salt and 100ml of the chicken broth, and half of the chile ancho.
3. On a sauce pan bring to boil the blended tomato sauce with the rest of the chicken broth and let it thicken.
To serve:
1. In a soup bowl serve a portion of the tomato/chicken broth.
2. Add the corn juliennes.
3. Top up with balkan cheese cubes, sour cream, avocado slices and ancho chilli crumbs.
Corn tortillas and chillies -
Chef Emmanuel Rivero - Cocina Rivero