Aztec soup recipe sopa azteca

There was a time when for work I had to travel and therefore live alone for some months in that time i didn't have any clue of how to cook and either time to learn or do it my self so, i use to take breakfast,lunch and dinner at a restaurant and one of my favorites is Sanborns in Mexico, I always had an Aztec soup it is just delicious and today i don't know why but i feel like i want to eat that, sadly here in Egypt we don't find tortillas but if you can find here is the recipe and a little of history about it

Aztec soup, or sopa azteca as it is known in Mexico, is a famous dish. It varies from region to region and different chilies are used in different versions of this tasty dish. This tomato-based Mexican food recipe is richly flavored with garlic and onions and the avocado, tortilla chips and chicken add even more delicious taste.

This is one of the best and most authentic Mexican food recipes and it is believed that Aztec soup was invented to use up stale tortillas, since some versions of the dish use tortillas rather than tortilla chips.



1 quart chicken broth
2 tomatoes, roasted and peeled
2 cloves garlic, peeled
1 small white onion
2 quajillo chiles, seeded and soaked in hot water 15 minutes
4 epazote leaves (optional)
4 corn tortillas
shredded cheese
sliced avocado
Mexican crema or sour cream
oil as necessary



Put the tomatoes, garlic, onion, chiles, and epazote in a blender with just enough of the chicken broth to allow the blades to move and make a smooth puree. Heat about 1 Tbls. of oil in a medium saucepan and fry the puree for about 15 minutes. Add the remainder of the broth and cook another 15 minutes. Add salt to taste.
Cut the tortillas into Frito-size strips and fry them in oil until crispy; drain on paper towels. Serve the soup garnished with the tortilla strips, cheese, avocado slices, and cream. Shredded, cooked chicken may also be added as a garnish.


Preparation Time: Serves: 4
Recipe Origin: Mexico
by:
Karen Hursh Graber