How To make Sopa Azteca
3 md Onion; chopped
8 Garlic clove; peeled &
-crushed 2 T Olive oil
4 lb Tomato, ripe; cubed
2 T Oregano, dried
2 T Basil, dried
2 ts Pepper, black
10 c Chicken broth
1 c Celery; sliced
3 Bay leaves
1 Bell pepper, red; cored,
-seeded, & sliced 1 c Zucchini; diced
1 lg Carrot; diced
1 c Oil, vegetable
20 Tortillas; cut each into
-four strips 2 Potato; peeled & diced
1 lb Spinach, fresh; washed &
-torn Salt; to taste 2 Avocado, ripe; diced
Lemon juice, fresh 1 lb Monterey Jack; shredded
In a large pot, heat chicken broth. In a large skillet, saute onions and garlic in olive oil for 10 minutes. Add tomatoes, oregano, basil, and pepper. Saute 10 more minutes, until tomatoes are softened. Then Blend all of above in a blender. Add the mixture to hot broth. Add celery, bay leaves, red bell pepper, zucchini, and carrot. Let simmer about ten minutes. Meanwhile, in skillet, fry tortillas strips in oil until crispy. Drain on paper towels. In the same oil, fry potatoes about 5 minutes. Add to soup mixture with a slotted spoon. Next, add spinach, washed to the soup. Turn off the heat on soup. Salt, if needed. Place avocados in a serving bowl; adding a few drops of lemon juice to prevent discoloration. Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl. Pour hot soup over (be sure to get some of everything, except bay leaves, discard them). Top with avocado and cheese.
How To make Sopa Azteca's Videos
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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Cómo Preparar Sopa Azteca Original | Tradicional Sopa de Tortilla Mexicana
Encuentra aquí la RECETA ORIGINAL:
Ingredientes para 4 porciones:
250 gramos de tortillas de maíz
30 gramos de chile pasilla
200 mililitros de aceite vegetal
500 gramos de jitomate
10 gramos de ajo
100 gramos de cebolla
500 mililitros de caldo de pollo
sal al gusto
pimientas al gusto
150 gramos de queso panela
50 gramos de crema
100 gramos de aguacate
SOPA DE TORTILLA | Tastemade #Shorts
¡Que no te digan, que no te cuenten, esta es la tradicional sopa de tortilla mexicana! #Shorts
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The ULTIMATE TORTILLA SOUP recipe | Quick and Easy Mexican food | Villa Cocina
#tortillasoup #mexicanfood #villacocina
Tortilla soup is a great representation of the how rich and flavorful Mexican food is. This soup is made up of several layers of flavor which makes it appealing to our taste buds and sight. As soon as you taste it, prepare for a true and complete experience.
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????PRODUCTS IN THIS VIDEO ????
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➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ ZWILLING Pro 7-inch Rocking Santoku Knife, Black/Stainless Steel:
➤ OXO Non-stick cooling rack :
➤ Spider strainer (Deep fry):
➤ Pyrex glass bowl set of 3 :
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
➤ OXO Nylon tool set 4-piece :
➤ OXO 12in tongs :
➤ Terracotta 3.5 oz pinch bowls mini :
➤ Pyrex glass measuring cups set of 3 :
➤ OXO good grip kitchen scissors:
➤ Premium Kitchen Towels 20inx28in, 6 pack Sage green color :
➤ Tomato Corer and Fruit Huller:
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Tortillas soup recipe
Servings: 4
Toast the chilis
2 guajillos dried peppers -
1 ancho, dried pepper -
Hot water to cover peppers
Fried items
15-20 ea corn tortillas, strips + 1 whole corn tortilla -
2 ea ancho chile, thin strips
Season fried tortilla strips with salt -
The sauce
1 ea white onion, medium
10 oz roma tomatoes
3 ea garlic, cloves
1/2 tsp black peppercorns -
1/2 tsp marjoram, dry -
Fried corn tortilla
1 cup of the chili soaking liquid + rehydrated peppers
6 cups chicken stock, low sodium -
2 bay leafs -
4 sprigs thyme, fresh
1/4 bunch cilantro, fresh
Season the soup at the end, to taste (2 1/2 tsp kosher salt)
Garnish
Fried corn tortillas
Fried Ancho Chile
Mexican style cream or sour cream
Crumbled queso fresco -
Diced avocados
Oil for frying/as needed- Avocado oil -
It is optional but you can add shredded chicken to the soup.
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❃ Grilled Spatchcock chicken:
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Mexican Chicken Tortilla Soup Recipe | Jenny Martinez
If you're in Southern California, like me, then you know it's the perfect weather for a homemade soup! This easy Mexican Chicken Tortilla Soup was done in less that 30min (minus the chicken cooking) but seriously it's so easy!!
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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