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Sopa Azteca (Tortilla Soup)
This traditional Sopa Azteca (Tortilla Soup) recipe is made with a simple, richly-seasoned, tomato-chile broth that is ladled hot over crispy tortilla strips and loaded up with your choice of toppings. See notes above for possible ingredient variations!
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●blender
- ●food processor
- ●stove
- ●bowl
📝 Preparation Steps
1
Toast the chiles. Briefly toast the chiles by using tongs to carefully holding each chile an inch over a gas flame, turning for a few seconds until the chile is blistered and fragrant. (Or alternately, if you have an electric stove, you can heat a skillet over medium-high heat and press the chiles down onto the hot skillet on each side for a few seconds until blistered and fragrant.) Transfer the chiles to a blender or food processor and set aside.
2
Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for ⏱️ 5 minutes until softened, stirring occasionally. Add the garlic and sauté for ⏱️ 1-2 minutes more until fragrant, stirring frequently. Using a slotted spoon, transfer the mixture to the blender along with the chiles.
olive oil1 tablespoon
3
Blend the broth. Add the tomatoes to the blender, along with 1 cup or so of the stock (enough to help the mixture purée easily). Then purée until completely smooth and no large chile flakes remain.
4
Simmer. Transfer the blended broth mixture to the stockpot, add the remaining stock, oregano and epazote sprig (if using). Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low to maintain the simmer and cook, uncovered, for ⏱️ 10 minutes.
epazote sprig (optional)1
5
Prepare the add-ins. While the soup simmers, go ahead and prep all of your add-ins. (See notes below for instructions on how to fry tortilla and chile strips, if desired.) Fill each serving bowl with a handful of tortilla strips and cooked chicken (if using), and set aside.
shredded cooked chicken
6
Season the broth. Give the broth a taste and season with however much salt and pepper you think it needs.
7
Serve. Ladle the hot broth into each serving bowl over the tortilla strips, top with a generous helping of avocado and cheese (if using). Then load each bowl up with lots of your favorite toppings. Serve immediately and enjoy!
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