How To make Sopa Azteca
3 md Onion; chopped
8 Garlic clove; peeled &
-crushed 2 T Olive oil
4 lb Tomato, ripe; cubed
2 T Oregano, dried
2 T Basil, dried
2 ts Pepper, black
10 c Chicken broth
1 c Celery; sliced
3 Bay leaves
1 Bell pepper, red; cored,
-seeded, & sliced 1 c Zucchini; diced
1 lg Carrot; diced
1 c Oil, vegetable
20 Tortillas; cut each into
-four strips 2 Potato; peeled & diced
1 lb Spinach, fresh; washed &
-torn Salt; to taste 2 Avocado, ripe; diced
Lemon juice, fresh 1 lb Monterey Jack; shredded
In a large pot, heat chicken broth. In a large skillet, saute onions and garlic in olive oil for 10 minutes. Add tomatoes, oregano, basil, and pepper. Saute 10 more minutes, until tomatoes are softened. Then Blend all of above in a blender. Add the mixture to hot broth. Add celery, bay leaves, red bell pepper, zucchini, and carrot. Let simmer about ten minutes. Meanwhile, in skillet, fry tortillas strips in oil until crispy. Drain on paper towels. In the same oil, fry potatoes about 5 minutes. Add to soup mixture with a slotted spoon. Next, add spinach, washed to the soup. Turn off the heat on soup. Salt, if needed. Place avocados in a serving bowl; adding a few drops of lemon juice to prevent discoloration. Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl. Pour hot soup over (be sure to get some of everything, except bay leaves, discard them). Top with avocado and cheese.
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SOPA DE TORTILLA | Tastemade #Shorts
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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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Sopa azteca - Aztec Soup
Una fácil y tradicional sopa mexicana.
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HOW TO MAKE THE BEST CHICKEN TORTILLA SOUP
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best chicken tortilla soup!!! The flavors on this soup is like no other, it’s soooo delicious and it’s perfect to enjoy on any day, any occasion! Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
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Ingredients:
20 tortillas
4 pieces chicken breasts
1 white onion
4 garlic cloves
1 small bunch of cilantro
(5 tbsp) Chicken bouillon
13 cups water
5 Roma tomatoes
4 New Mexico chile pods
29 oz corn
1 tsp cumin
Oil
Toppings:
Queso fresco
Shredded cheese
Chile serrano
Sour cream
Avocado
Limes
1 serving of love ????
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Sopa Azteca - Tortilla soup/ Aztec soup easy and tasty recipe ft Emmanuel Rivero of Cocina Rivero
✅Gluten free
✅Non-GMO
✅No artificial flavours
Ingredients:
- 2 corn tortillas Moctezuma®
- 2 boiled and peeled tomatoes
- 1 garlic clove
- 1/4 onion
- 1 fried chile ancho
- 2 slices of fresh avocado
- 1/2 liter of chicken broth
- Sour cream
- Balkan cheese cubed
Process: 25-30 minutes
1. On a preheated pan add oil and fry 2 corn tortillas sliced in juliennes until golden crunchy. (Keep aside)
2. Fry 1 chilli ancho until dark & crunchy
Separately:
1. Have ready 1/2 liter of chicken broth and two blanched peeled tomatoes.
2. Blend the tomatoes with a clove of garlic one quarter of a small onion, salt and 100ml of the chicken broth, and half of the chile ancho.
3. On a sauce pan bring to boil the blended tomato sauce with the rest of the chicken broth and let it thicken.
To serve:
1. In a soup bowl serve a portion of the tomato/chicken broth.
2. Add the corn juliennes.
3. Top up with balkan cheese cubes, sour cream, avocado slices and ancho chilli crumbs.
Corn tortillas and chillies -
Chef Emmanuel Rivero - Cocina Rivero