Best 2 Sopa Azteca Recipes

Sopa Azteca, also known as Aztec soup, is a traditional Mexican soup that combines the flavors of chicken broth, toasted tortilla strips, cheese, avocado, and other toppings. This hearty and flavorful soup is a popular dish that can be enjoyed as a main course or as a side dish. Sopa Azteca is a comforting and delicious meal that is easy to make and can be customized to suit your taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

SOPA AZTECA

Sopa Azteca image

After graduating college, I loafed around in Mexico for a few months. I rented a little apartment above the garage of a wonderful Mexican family who took me under their wing. The mother made this very flavorful sopa Azteca with interesting textures. It was my favorite dish of the whole trip. I had to watch her make this soup and literally count out all the ingredients because she made this soup from her heart, not from a recipe.

Provided by Tiffany

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

5 dried red chile pepper pods
5 tomatoes, cut into wedges
1 small onion, cut into wedges
1 cube chicken bouillon
4 teaspoons dried oregano
2 teaspoons ground thyme
salt and ground black pepper to taste
vegetable oil as needed
4 corn tortillas, cut into strips
¼ cup Mexican crema, or to taste
2 limes, cut into wedges
1 avocado, cubed

Steps:

Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.
Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.
Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.
Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.
Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.

Nutrition Facts : Calories 388 calories, Carbohydrate 34.9 g, Cholesterol 20.5 mg, Fat 28.4 g, Fiber 11.2 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 364 mg, Sugar 7.3 g

SOPA AZTECA

Sopa Azteca image

Provided by Peter Applebome

Categories soups and stews, appetizer

Time 1h

Yield 12 servings

Number Of Ingredients 23

Ingredients

1 1/2 teaspoons cooking oil
2 medium onions, coarsely chopped
6 medium cloves garlic, coarsely chopped
2 pounds large red tomatoes, peeled, seeded and coarsely chopped
1 1/2 tablespoons oregano
1 1/2 tablespoons basil
1 tablespoon ground cumin
1 teaspoon black pepper
2 1/2 quarts water
2 pounds chicken pieces
3 or 4 bay leaves
Sprig epazote (optional) (see note)
1 6-ounce can tomato paste
1 cup bell pepper cut in thin slices about an inch long
1 cup celery cut diagonally in thin slices
1 1/2 cups diced zucchini
1 large carrot, peeled and thinly sliced
Salt to taste, if desired
1 medium potato, peeled, parboiled, diced and fried
15 small corn tortillas cut in strips about 1/4 inch wide, deep-fried and drained
1/2 pound fresh spinach, washed, stems removed and shredded
1 avocado, cubed
1 pound shredded mozzarella or Monterey Jack cheese

Steps:

Put oil in a large skillet. Add onions and garlic; sautee until onions are translucent and soft, about 8 to 10 minutes. Add tomatoes, oregano, basil, cumin and black pepper. Cook until tomatoes are soft, 10 to 15 minutes.
Blend mixture in blender until smooth. Set aside.
Bring the water to a boil in large pot. Add chicken, bay leaf and epazote. Skim off fat and foam. Add puree and tomato paste, and cook until chicken is tender, about 20 minutes. Remove chicken. Skin, shred and set aside.
Add bell pepper, celery, zucchini and carrot to broth and cook about 10 minutes, until crisp but tender. Remove vegetables from broth, so as not to overcook. Salt broth to taste.
To serve, place vegetables and potato in a large soup bowl. Add, in order, tortilla strips, spinach (around the top), shredded chicken, cubed avocado and cheese. Pour hot broth into soup bowl and serve. Each bowl must be prepared as described to distribute vegetables and tortillas evenly.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1276 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Use fresh, ripe ingredients: This will give your sopa Azteca the best flavor.
Don't be afraid to experiment with different toppings: There are many different traditional and non-traditional toppings that you can add to sopa Azteca, so feel free to get creative and find what you like best.
Make sure your broth is flavorful: The broth is the base of sopa Azteca, so it's important to make sure it's rich and flavorful. You can do this by using a combination of chicken broth, vegetable broth, and spices.
Don't overcook the tortillas: The tortillas should be slightly crispy, but not hard. If you overcook them, they will become soggy and ruin the texture of the soup.
Serve sopa Azteca immediately: This soup is best enjoyed fresh, so serve it as soon as it's done cooking.

Conclusion:

Sopa Azteca is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be customized to your liking. With its combination of flavors and textures, sopa Azteca is a surefire hit with everyone who tries it. So next time you're looking for a new soup recipe to try, give sopa Azteca a try - you won't be disappointed!