¡Sopa de tortilla!
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Tortilla Soup or Sopa Azteca Recipe, the Taste of Happiness
Tortilla soup on the stove is happiness, says Michelle Ezratty Murphy, one of our favorite homecooks and top FamiliaKitchen.com contributors. It also means the scorch of August is easing into the crisp of fall: Michelle and her family live in Arizona and summers there are just too hot to make or eat soup, she says.
But when the mercury starts dipping, it’s time to start making this tortilla soup. ”In the colder months, I usually serve soup either for lunch or dinner at least 4 times a week, if not more,” says Michelle. ”It is so hearty and full of flavor, it’s usually our main meal. Because what’s great about this Aztec soup is you can add shredded roasted chicken to the toppings to add in some protein. The chicken sinks down into the soup and mixes in with the crispy tortilla chips. Oh my God, is it good. You have to make this soup!”
Find the full recipe here:
Find the full recipe here:
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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.
How to Make Chicken Tortilla Soup from Scratch | Best Chicken Tortilla Soup Recipe
How to make chicken tortilla soup from scratch. Chicken tortilla soup is delicious and very easy to make. I am serving my chicken tortilla soup with sour cream, avocado, radish, jalapenos, cheese and tortilla chips on top. I love Mexican food and you will definitely enjoy this mexican soup with chicken.
Follow my step-by-step video recipe and learn how to make tortilla soup.
Chicken tortilla soup Ingredients:
Chicken Broth:
3lb chicken
2 celery stalks
1 carrot
1 onion
5 garlic cloves
Thyme
Parsley
10 peppercorns
Salt
3 bay leaves
1 onion
1 green bell pepper
2 garlic cloves
1 tsp cumin
1 tbsp oregano
1 tsp chili powder
1 tsp paprika
14 oz fire roasted tomatoes
14 oz canned black beans
3 corns on the cobb
1 lime (juice)
¼ cup cilantro
5 corn tortillas (corn tortilla chips)
Garnish:
Sour cream
Avocado
Radish
Jalapeno
Cayenne pepper
Lime
Mexican cheese
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Vegan Sopa Azteca - Mexican Lentil Soup with Sweet Potatoes and Carrots - Day of the Dead Recipe
Ingredients below or at
Vegan Sopa Azteca or Mexican Lentil Soup
Ingredients:
1 tablespoon grapeseed oil (or other neutral oil)
1 medium onion, diced
2 large garlic cloves, minced
2 teaspoons toasted cumin powder
1 teaspoon smoked paprika
½ teaspoon fine sea salt
3 tablespoons tomato paste
2 medium carrots, scrubbed and diced
2 medium sweet potatoes, peeled and diced
1 cup (200 g) French green lentils, rinsed (or 1 can, drained)
4 cups vegetable stock
2-4 cups water
1 tablespoon chipotle puree (or 1 chipotle in adobo, seeded and chopped)
14 oz canned diced tomatoes
Garnish: sliced avocado, cotija/queso fresco, fresh lime juice, cilantro, fried corn/flour tortilla strips, sour cream
Cook time: 30-40 minutes
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Chicken Tortilla Soup (Sopa Azteca)
Chicken tortilla soup features a flavorful broth, chicken, hearty beans, and crispy tortilla chips on top. It’s rich, filling, and delish!
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Ingredients
* 1 1/2 lbs chicken (See Note 1)
* 1 dried chili (ancho or pasilla)
* 15 oz tomatoes diced
* 4 cloves garlic
* 1 tbsp vegetable oil
* 1 yellow onion diced
* 6 cups chicken stock
* 1 tsp kosher salt
* 1/2 tsp Mexican oregano
* 8 oz canned corn drained
* 15 oz canned beans white or black
* 8 corn tortillas
* 1/4 cup vegetable oil
Toppings (optional)
* 2 avocados cubed
* 1/4 cup cilantro chopped
* 1/4 cup roasted pepitas pumpkin seeds
* 2 limes quartered
* 1 jalapeno sliced into thin rings
Instructions
* Shred cooked chicken into bite size pieces and set aside.
* Toast the chili in a skillet over medium-high heat for 30 seconds, turning often. Chili should be pliable. Discard stem and seeds and tear into pieces. Transfer the chili pieces, tomatoes and garlic to a blender and puree until smooth. Set aside.
* In a dutch oven add the tablespoon of oil and saute the onion for 5-8 minutes until golden. Pour in the tomato mixture and cook for 5 minutes over medium heat, stirring often. Add the chicken stock and season with salt and oregano. Reduce heat and cook 15 minutes.
* Stack the corn tortillas and cut in half. Turn each half 90 degrees and cut into half-inch strips.
* Add the chicken, corn and beans to the soup, stirring through and continue cooking, 5 minutes. Cover and keep warm.
* In a skillet, heat 1/4 cup oil over medium-high heat and fry the corn tortilla strips until golden, about 2-3 minutes. Drain on paper towel lined plate.
* Serve soup in bowls and top with divided crispy tortillas strips, avocado, cilantro, pepitas and jalapenos with a squeeze lime juice.
Notes
1. I use rotisserie chicken breast meat and shred into bite size pieces. You can use fresh chicken and dice into 1-inch pieces, then add to soup as instructed in Step 5, but cook for 10 minutes.
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