SOPA AZTECA
After graduating college, I loafed around in Mexico for a few months. I rented a little apartment above the garage of a wonderful Mexican family who took me under their wing. The mother made this very flavorful sopa Azteca with interesting textures. It was my favorite dish of the whole trip. I had to watch her make this soup and literally count out all the ingredients because she made this soup from her heart, not from a recipe.
Provided by Tiffany
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.
- Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.
- Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.
- Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.
- Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.
Nutrition Facts : Calories 388 calories, Carbohydrate 34.9 g, Cholesterol 20.5 mg, Fat 28.4 g, Fiber 11.2 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 364 mg, Sugar 7.3 g
AZTEC SOUP (SOPA AZTECA)
This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey.
Provided by Jostlori
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large pot, heat the oil and saute the garlic for 30 seconds.
- Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
- Add the chicken broth and bring to a boil. Add salt and pepper to taste.
- Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
- Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
- Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
- OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.
Nutrition Facts : Calories 199.9, Fat 11.1, SaturatedFat 3.5, Cholesterol 11.6, Sodium 1429.8, Carbohydrate 13.2, Fiber 3.5, Sugar 4.1, Protein 12.6
SOPA AZTECA
Provided by Peter Applebome
Categories soups and stews, appetizer
Time 1h
Yield 12 servings
Number Of Ingredients 23
Steps:
- Put oil in a large skillet. Add onions and garlic; sautee until onions are translucent and soft, about 8 to 10 minutes. Add tomatoes, oregano, basil, cumin and black pepper. Cook until tomatoes are soft, 10 to 15 minutes.
- Blend mixture in blender until smooth. Set aside.
- Bring the water to a boil in large pot. Add chicken, bay leaf and epazote. Skim off fat and foam. Add puree and tomato paste, and cook until chicken is tender, about 20 minutes. Remove chicken. Skin, shred and set aside.
- Add bell pepper, celery, zucchini and carrot to broth and cook about 10 minutes, until crisp but tender. Remove vegetables from broth, so as not to overcook. Salt broth to taste.
- To serve, place vegetables and potato in a large soup bowl. Add, in order, tortilla strips, spinach (around the top), shredded chicken, cubed avocado and cheese. Pour hot broth into soup bowl and serve. Each bowl must be prepared as described to distribute vegetables and tortillas evenly.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1276 milligrams, Sugar 7 grams, TransFat 0 grams
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- 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.
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