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? Dont 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 doesnt 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 dont 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 its 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 youre sensitive to heat use a can of regular diced tomatoes instead. Use canned diced tomatoes with green chilies or any chiles if you cant 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 cant find any dried Mexican chiles. Substitute any crumbly cheese if you cant 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