The Best Tortilla Soup | Sopa Azteca Receta
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Traditional Sopa Azteca (Mexican Tortilla Soup) ✨ #soupseason
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Can you believe this soup dates back over 500 years? Sopa Azteca is a spicy and hearty soup that predates Spain’s colonization of Mexico. Though it’s exact origins are clouded in mystery, the ingredients used in Sopa Azteca are quite common in pre-Hispanic and modern day Mexican cuisine. This soup consists of dried chilies, tomatoes, beans and chicken. This is the ideal soup to make as the weather turns from hot and sunny to cold and damp.
Video courtesty of Dylan Muñoz, @dylanmakes on Instagram.
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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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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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La Mejor Sopa de Tortilla Tradicional
Sopa de Tortilla. Sopa de Tortilla de Jauja Cocina Mexicana™. Sopa de tiras de tortilla de maíz fritas en caldillo de chiles ancho y pasilla con jitomate y epazote. Receta de Sopa de Tortilla, ingredientes, y técnicas paso-a-paso de cómo hacer la mejor Sopa de Tortilla. Muy fácil de hacer, y una tradición en almuerzos y meriendas familiares. Servida con queso panela, aguacate, crema, chicharrón y chile pasilla frito. Buen provecho y mil gracias por suscribirse
#sopadetortilla #sopa #tortilla #tortillasoup
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Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, fire-roasted tomatoes, and cheese. It's simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year!
✅ Full recipe + macros here:
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Ingredients
2 tablespoons olive oil
1 small onion diced
1/2 bell pepper chopped
3-4 cloves garlic minced or crushed
1 jalapeno seeded and minced
1/4 cup cilantro chopped
4 cups chicken broth (32 ounce) can replace water if needed
2 chicken breasts boneless, skinless (about 1 pound)
14 ounces fire-roasted tomatoes (diced or crushed)
1 cup corn (fresh, canned, or frozen)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt or to taste
1 cup heavy cream or to taste
1/2 cup shredded cheese of choice (I like using cheddar)
Toppings
Avocado
Tortilla Strips click here for homemade recipe
Shredded Cheese
Cilantro
Lime