sopa de tortilla

Sopa de Tortilla

Holidays Recipes

Description

Nothing fills you right up like a warm bowl of sopa de tortilla. Also known as sopa Azteca, this delicious tortilla soup combines tender chicken with beans, corn, and a homemade chili tomato sauce all in a savory broth. Serve with crispy tortilla strips and all your favorite toppings.

Ingreadient

1 1/2 lbs chicken
1 dried chili (ancho or pasilla)
15 oz tomatoes diced
4 cloves garlic
1 tbsp vegetable oil
1 yellow onion diced
6 cups chicken stock
1 tsp kosher salt
1/2 tsp Mexican oregano
8 oz canned corn drained
15 oz canned beans white or black
8 corn tortillas
1/4 cup vegetable oil

TOPPINGS (OPTIONAL)

2 avocados cubed
1/4 cup cilantro chopped
1/4 cup roasted pepitas pumpkin seeds
2 limes quartered
1 jalapeno sliced into thin rings

Direction

Shred cooked chicken into bite size pieces and set aside.
Toast the chili in a skillet over medium-high heat for 30 seconds, turning often. Chili should be pliable. Discard stem and seeds and tear into pieces. Transfer the chili pieces, tomatoes and garlic to a blender and puree until smooth. Set aside.
In a dutch oven add the tablespoon of oil and saute the onion for 5-8 minutes until golden. Pour in the tomato mixture and cook for 5 minutes over medium heat, stirring often. Add the chicken stock and season with salt and oregano. Reduce heat and cook 15 minutes.
Stack the corn tortillas and cut in half. Turn each half 90 degrees and cut into half-inch strips.
Add the chicken, corn and beans to the soup, stirring through and continue cooking, 5 minutes. Cover and keep warm.
In a skillet, heat 1/4 cup oil over medium-high heat and fry the corn tortilla strips until golden, about 2-3 minutes. Drain on paper towel lined plate.
Serve soup in bowls and top with divided crispy tortillas strips, avocado, cilantro, pepitas and jalapenos with a squeeze lime juice.