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Chicken Tortilla Soup (Sopa Azteca) Recipe
The easiest way to make a deeply flavorful, restaurant-quality Sopa Azteca at home. This recipe uses an air fryer to quickly roast the vegetable base, combining it with steeped dried chilies and a secret dash of dark chocolate for a completely authentic, naturally thickened chicken tortilla soup ready in under 45 minutes.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- saucepan
- blender
- strainer
📝 Preparation Steps
1
In the Airfryer bowl, add quartered Roma tomatoes, quartered red onion, a garlic clove (skin off), avocado oil, salt, and pepper, then stir to coat everything.
roma tomatoes (quartered.)8Red onion (quartered)1garlic5 clovesavocado oil1 tsplarge Avocado (cut into little cube.)1salt1 tsptsp salt1/4
2
When tomatoes are cooking, in a saucepan, add the chicken stock, smoked paprika, 1/4 tsp salt, coriander leaves, chilli guajillo, Anjo, and chipotle. Cook on high heat until it's boiling, and stop the heat and reserve.
cup chicken stock3 1/4shredded chicken1 cupsalt1 tsptsp salt1/4coriander leave (fresh)1 tbspcoriander (Fresh leaves roughly chopped.)chilli guajillo (deseeded dried)1
3
In the air fryer, add 2 regular tortillas and spray with cooking oil and cook for about 5/⏱️ 10 min at 200°C until tortillas start to be golden brown and crispy.
4
For the third air fryer batch, add 2 regular tortillas cut into strips and spray with cooking oil and season with a pinch of salt and pepper, and mix to coat all tortilla strips.
salt1 tsptsp salt1/4
5
In a blender, add the cooked tomatoes, the warm chicken stock, the 2 crispy tortillas, and 10g of dark chocolate. Blend for about ⏱️ 2 minutes until the soup is smooth, and everything is well combined.
cup chicken stock3 1/4shredded chicken1 cupdark chocolate2 tsp
6
Using a strainer, pass the liquid through to catch any pieces of chili or tortilla that did not fully blend. Pour the liquid into a large saucepan and simmer over medium-low heat
7
Assembly
8
To assemble, start by dividing your shredded chicken evenly among them.
cup chicken stock3 1/4shredded chicken1 cup
9
Add half of the paneer cheese cubed on each bowl.
paneer cheese (cut into small cube.)1 cup
10
Add the soup on top of the chicken and paneer until no soup left.
cup chicken stock3 1/4shredded chicken1 cup
11
Garnish each bowl with the remaining half of the paneer cheese and the cubed avocado.
paneer cheese (cut into small cube.)1 cupavocado oil1 tsplarge Avocado (cut into little cube.)1
12
Add the crispy tortilla stripes on top.
Nutrition Facts
calories
536 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
8 g
sugar Content
14 g
sodium Content
1104 mg
protein Content
27 g
cholesterol Content
85 mg
carbohydrate Content
34 g
saturated Fat Content
14 g
unsaturated Fat Content
12 g
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