Sopa Azteca ( Tortilla Soup )
From nativeprincess 13 years ago
- 1 1/2 hours to make
- Serves 4 to 6
From Rick Bayless.com. This is the tastiest tortilla soup I have ever had.
Ingredients
- 1 large dried pasilla chile, stemmed & seeded shopping list
- 1 15 oz can diced tomatoes in juice (preferably fire-roasted) shopping list
- 2 tbsp olive oil shopping list
- 1 medium white onion, sliced 1/4 inch thick shopping list
- 3 garlic cloves, peeled shopping list
- 2 qts chicken broth ( I use homemade veg broth) shopping list
- 1 large epazote sprig, if you have one-(I didn't have one!) shopping list
- 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2 inch cubes shopping list
- 1 large ripe avocado, cut into 1/4 inch cubes shopping list
- 1 1/2 cups (6 ounces) shredded mexican melting cheese (like chihuahua, asadero) or monterey jack shopping list
- 4 cups (about 6 ounces) roughly broken tortilla chips shopping list
- 1/2 cup mexican crema, sour cream or creme fraiche for garnish shopping list
- 1 large lime, cut into 6 wedges, for serving shopping list
How to make it
- Quickly toast the chile by turning it an inch or two above an open flame for a few seconds (lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flip it over and press again). Break the chile into pieces and put in a blender along with the tomatoes and their juice.(A food processor will work, though it won't completely puree the chile)
- Heat the oil in a medium saucepan (4 quart) over medium-high heat. Add the onion and garlic, cook stirring frequently, until golden, about 7 minutes. Scoop the onion and garlic with a slotted spoon (leave behind as much oil as possible) and transfer to blender. Process until smooth.
- Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to low and simmer for 15 minutes. Taste and season with salt, usually a generous teaspoon,(depending on the saltiness of the broth)
- Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls, When the chicken is done, usually in about 10 minutes or so, ladle the soup into the bowls. Garnish with the crema. Pass the lime separately.
The Rating
Reviewed by 3 people-
This sounds like what I had the very first time in Texas. Yes, a wonderful recipe and post. Thank you so much!
valinkenmore
in Malott loved it
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Oh My! That loos sooooo good! Wow! Thanks Marie!
chuckieb
in Ottawa loved it
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This was such a yummy flavourful soup Marie. Both Jim and I loved it and I added it immediately to my 'made and loved' file. A warm spoon of sunshine for a cold winter's day in Ottawa. Thanks so much! More in IMI
more chuckieb
in Ottawa loved it
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