SOPA AZTECA

Sopa Azteca image

Provided by Peter Applebome

Time 1h

Yield 12 servings

Number Of Ingredients 23

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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

Sakhile Motse

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This soup is absolutely delicious!

Muneiwa Kone

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I've made this sopa azteca several times now and it's always a hit.

Jeiden Gonzalez

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This sopa azteca is a great way to use up leftover chicken and tortillas.

Hasham Khan

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I'm so glad I tried this recipe. It's now one of my favorite soups.

UDAY YADAV

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This sopa azteca is the perfect comfort food. It's warm, hearty, and filling.

Ajewole Pelumi

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I made this soup for a party and it was a huge success! Everyone loved it.

Jose Muinde

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The flavors in this sopa azteca were amazing! I loved the combination of the chicken, broth, and vegetables.

Miracle Maziva

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This was my first time making sopa azteca and it turned out great! I was surprised at how easy it was to make.

Jayaprakash Jaya

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I've made this sopa azteca several times now and it's always a hit. It's a great way to use up leftover chicken and tortillas.

Sumit Gurung

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This recipe was easy to follow and the soup was delicious. I added some extra spice with a few jalapeños and it was perfect.

Ms Farjana

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I'm not a huge fan of Mexican food, but this sopa azteca changed my mind. It was absolutely delicious! The combination of flavors was incredible.

Twana Palani

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Followed the recipe exactly and it turned out great! The broth was flavorful and the toppings were all perfect. Highly recommend!

osas queen

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This sopa azteca was a hit with my family! The flavors were rich and complex, and the chicken was fall-off-the-bone tender. I especially loved the crispy tortilla strips on top. Will definitely be making this again!

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