Best 2 Sopa Azteca Recipes
**Sopa Azteca: A symphony of Mexican flavors and textures**
Sopa Azteca, also known as Aztec Soup, is a traditional Mexican soup that embodies the vibrant culinary heritage of Mexico. This hearty and flavorful soup features a rich broth made from guajillo and pasilla chiles, tomatoes, onions, and garlic, seasoned with a blend of Mexican spices. Crispy tortilla strips, tender shredded chicken, and fresh garnishes of avocado, cilantro, and queso fresco create a symphony of textures and flavors that make this soup a true delight. Whether you're looking for a comforting meal on a chilly day or a taste of authentic Mexican cuisine, Sopa Azteca is sure to satisfy. This article provides three variations of the classic Sopa Azteca recipe, each offering unique twists on this beloved dish: the traditional Sopa Azteca, a vegetarian version, and a spicy version for those who crave a bit of heat.
**Variations:**
- **Traditional Sopa Azteca:** This classic recipe stays true to the original version of the soup, using guajillo and pasilla chiles to create a flavorful broth. Shredded chicken adds protein, while crispy tortilla strips and fresh garnishes complete this hearty and comforting soup.
- **Sopa Azteca Vegetarian:** This meatless variation of Sopa Azteca is just as satisfying as the traditional version. Instead of chicken, it features a medley of vegetables such as zucchini, carrots, and bell peppers, simmered in the flavorful broth. Black beans and crumbled queso fresco add extra layers of texture and flavor.
- **Spicy Sopa Azteca:** For those who enjoy a bit of heat, this spicy version of Sopa Azteca is sure to tantalize your taste buds. Guajillo and pasilla chiles are combined with chipotle chiles to create a fiery broth that is sure to warm you up. Shredded chicken and crispy tortilla strips provide a contrast to the spicy broth, while fresh garnishes add a cooling touch.
SOPA AZTECA
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
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
Provided by Peter Applebome
Categories soups and stews, appetizer
Time 1h
Yield 12 servings
Number Of Ingredients 23
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, high-quality ingredients. This will make a big difference in the flavor of your sopa Azteca.
- Don't be afraid to experiment. There are many different ways to make sopa Azteca, so feel free to add your own personal touch.
- Make sure your broth is flavorful. The broth is the base of the soup, so it's important to make sure it's flavorful. You can do this by using a variety of ingredients, such as tomatoes, onions, garlic, and chili peppers.
- Don't overcook the tortillas. The tortillas should be soft and pliable, but not mushy. Overcooked tortillas will make your sopa Azteca soggy.
- Garnish your sopa Azteca with your favorite toppings. Some popular toppings include avocado, sour cream, cheese, and salsa.
Conclusion:
Sopa Azteca is a delicious and hearty soup that is perfect for a cold winter day. It's also a relatively easy soup to make, so it's a great option for busy weeknights. If you're looking for a new soup to try, I highly recommend sopa Azteca.
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