Sopa Azteca (Tortilla Soup) at home
- Yield 3
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Sopa Azteca (Tortilla Soup) at home is a soup recipe on Avoteb. The yield on the card is 3. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 2 large dried pasilla chiles (or dried ancho chiles*), stemmed and seeded
- 1 tablespoon olive oil
- 1 medium white or yellow onion, peeled and diced
- 4 large cloves garlic, minced
- 1 3/4 pounds Roma tomatoes, diced (or 28 ounces canned diced tomatoes*, with their juices)
- 8 cups good-quality vegetable or chicken stock
- 1/4 teaspoon dried oregano
- 1 epazote sprig (optional)
- fine sea salt and freshly-cracked black pepper
- fried corn tortilla strips* (or crumbled corn tortilla chips)
- diced panela cheese (or oaxaca, cotija, or any other cheese you prefer)
- diced or sliced avocado
- shredded cooked chicken
- toppings: chopped fresh cilantro, sour cream (or Mexican crema), lime wedges, fried pasilla chile strips*
Method
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-a hot burner and press the chiles down onto the hot skillet on each side for a few seconds until blistered and fragrant.) move the chiles to a blender or food processor and keep nearby.
Sauté the veggies. Warm the olive oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes until softened, stirring occasionally. Tip in the garlic and sauté for 1-2 minutes more until fragrant, stirring frequently. Using a slotted spoon, move the mixture to the blender along with the chiles.
Puree the broth. Tip in 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.
Let it bubble gently. Move the blended broth mixture to the stockpot, add the remaining stock, oregano and epazote sprig (if using). Leave over medium-a hot burner until the broth reaches a let it bubble gently. Then reduce heat to medium-low to maintain the let it bubble gently and cook, uncovered, for 10 minutes.
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 keep nearby.
Salt the broth. Give the broth a taste and season with however much salt and pepper you think it needs.
Plate 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. Plate while it is hot and enjoy!
