Sopa Azteca - Mexican Tortilla Soup with Chicken Recipe - EatSimpleFood.com
Recipe:
This smooth pureed Mexican tortilla soup recipe (AKA Sopa Azteca) has dried chiles slow cooked with broth, tomatoes, spices, fresh lime juice, and cilantro. Sopa Azteca is blended smooth, strained if needed, and topped with your favorite garnishes.
This Mexican tortilla soup recipe (AKA Sopa Azteca) is inspired by one of my favorite restaurants in Boulder, Colorado - Centro.
Garnishes For Mexican Tortilla Soup
-Add cooked chicken, pork, beef, beans, or corn
-Add traditional cheeses like asadero (melty) or cotija (crumbly)
-Add favorite cheese like colby jack, cheddar, feta, or goat cheese
-Sour cream
-Avocado
-Cilantro
-Tortilla Strips - A must!
What Kind Of Chiles (Chiles) For Sopa Azteca?
Don't get too caught up on finding the exact right dried chilis for Mexican Tortilla Soup - they may be hard to find.
Guajillo, Pasilla, or Ancho chiles will work and should all be around the same heat. Throw in a dried serrano or two if you really want to bring the heat!
Make sure to de-seed the dried chilis before using. It doesn't need to be perfect. A couple seeds are fine, but get the majority of them out because they will add heat and a different texture to your Azteca soup.
Different chiles will give a different range of colors from orange to red. Run with the color that you get and don't worry!
Preparing Chiles For Mexican Tortilla Soup
Tear the dried chiles with your hands (wear gloves if you are sensitive to heat).
Eventually Sopa Azteca is strained, but if your chunks are smaller and you make sure to cook it for the allotted time (50 minutes) then there maybe nothing to strain out after it's pureed.
Variations and Substitutions For Sopa Azteca
Mexican inspired comfort food that brings a little heat. Buy pre-made tortilla strips or make your own. Use crumbled tortilla chips in a pinch.
Fire roasted tomatoes can be hot. If you're sensitive to heat use a can of regular diced tomatoes instead.
Use canned diced tomatoes with green chilies or any chiles if you can't find fire roasted tomatoes.
If your Sopa Azteca is too spicy then add some sour cream, cheese, or a wee bit more broth to tone it down and bring down the heat.
Substitute 1 tablespoon chili powder if you can't find any dried Mexican chiles.
Substitute any crumbly cheese if you can't find asadero, or use sour cream or your favorite grated or crumbled cheese.
Serves 5
Ingredients:
-2 Tbsp olive oil
-1 ½ cup onions, sliced
-1 Tbsp garlic, minced
-2 dry medium sized Pasilla Chile , stems removed and seeded
-1 ½ tsp ground cumin
-1 tsp ground coriander
-1 bay leaf
-½ tsp salt
-½ cup cilantro
-8 cups chicken broth
-1 15 oz can fire roasted tomatoes
-1 lime, zested & juiced
-3 cups (~ 1 ¼ lb) cooked chicken, shredded
-1 ½ cup asadero cheese, crumbled - as garnish
-1 avocado, diced - as garnish
-2 cups tortilla strips - as garnish
Instructions:
-Bring a large pot to medium high heat and add olive oil. When hot, add onions, reduce heat, cover and cook (stirring occasionally) ~ 5-7 minutes or until translucent.
-Add garlic and a touch more oil if needed and cook 1-2 minutes or until fragrant.
-Stir in de-seeded Pasilla Chile , cumin, coriander, bay leaf, and salt. Cook ~2-3 minutes and add cilantro, broth, tomatoes, lime zest, and lime juice.
-Bring to a boil, reduce heat, cover and simmer ~ 50 minutes.
-Remove bay leaf from soup and Immersion blend or place in a blender until soup is smooth.
-Strain any solids (if applicable) out of the soup and ladle into bowls.
-Top with cooked chicken and garnish with cheese, avocado, and tortilla strips.
-Add salt to taste.
Happy soupin'!
Beckie
The Best MEXICAN CHICKEN TORTILLA SOUP | Sopa Azteca | How to make Chicken Tortilla Soup | Mexico
Chicken tortilla soup is an authentic Mexican dish. The traditional soup is made with chicken broth, tomatoes, garlic, onion, chiles, and fried tortilla strips.
There are also variations of the soup, like ones that include beans. Making this Chicken Tortilla Soup is really simple, and it only takes 35 minutes.
Tortilla Soup was born in the state of Tlaxcala near Mexico City. In fact, Tlaxcala in Nahuatl means “the land of the corn” or “ the place where tortillas abound.” Tlaxcala was one of the first places where the Spaniards settled.
Music. Pachelbel's Canon in D Major, the best free version. It is a Violin & Cello & Piano full version.
Piece by: Pachelbel
TORTILLA SOUP (so delicious)❤
(As an AMAZON Associate I profit from qualified purchases) (affiliate)
Le Creuset 4.5 qt. pot (affiliate)
1 chicken breast with bone
1/4 chopped onion
1 handful chopped cilantro
1 cup small diced carrots
1 cup small diced celery
2 bay leaves
3 green onions chopped with green and all
1 1/2 tbsp chili powder
1/2 tsp cumin (ground in molcajete)
1/2 tsp peppercorns (ground in molcajete)
2 big garlic cloves (ground in molcajete
1/8 tsp cayenne pepper
1 cup crushed tomatoes
2 tbsp chicken bouillon (you decide)
1 cup sweet canned corn (drained or not)
Grated cheddar for garnish
Tortilla strips toasted for garnish
Avocado slices for garnish
Add salt if needed
1 big bunch of love.❤
1/2 cup raw long grain rice
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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!
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
???? RECIPE BELOW
=====================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
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.
=========================================
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com
Tortilla Soup -Sopa Azteca
This video is about how to make Tortilla Soup -Sopa Azteca
The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca
#chickentortillasoup #sopaazteca
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I want to share with you how to make the best Mexican chicken tortilla soup or also known as sopa azteca , The flavors on this soup is like no other, it’s soooo delicious and it’s perfect to enjoy on any day, any occasion, specially now that its cold!!!! This soup is not spicy at all the chiles just add a good amount of flavor, if you want it to be spicy, add Chile chipotle or arbol! So I hope you all enjoy it! Old recipe found here ????????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I 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 button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Ingredients:
4 pieces of chicken breast with rib
20 corn tortillas
Black or pinto beans
Sweet corn
5 roma tomatoes
5 New Mexico or guajillo Chile pods
1 chile ancho
Handful of cilantro
1 onion
Garlic cloves
2 bay leaves
Chicken bouillon
1 tbsp whole black pepper
1 tsp cumin
Salt
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
SC: angel110706
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :