Easy Chicken Tortilla Soup Recipe
This tasty Chicken Tortilla Soup makes for the perfect weeknight dinner. Packed with flavor and made in one pot, this soup is hearty and filling. Filled with shredded chicken, beans, corn, and crispy tortilla strips, you’ll want to make this soup again and again. It's so hearty and comforting but easy to make. Pile on the garnishes and it's a complete meal!
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The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca
#chickentortillasoup #sopaazteca
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I want to share with you how to make the best Mexican chicken tortilla soup or also known as sopa azteca , The flavors on this soup is like no other, it’s soooo delicious and it’s perfect to enjoy on any day, any occasion, specially now that its cold!!!! This soup is not spicy at all the chiles just add a good amount of flavor, if you want it to be spicy, add Chile chipotle or arbol! So I hope you all enjoy it! Old recipe found here ????????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Ingredients:
4 pieces of chicken breast with rib
20 corn tortillas
Black or pinto beans
Sweet corn
5 roma tomatoes
5 New Mexico or guajillo Chile pods
1 chile ancho
Handful of cilantro
1 onion
Garlic cloves
2 bay leaves
Chicken bouillon
1 tbsp whole black pepper
1 tsp cumin
Salt
1 serving of love ????
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Recipes in Spanish :
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