Sopa Azteca (Tortilla Soup) (Edit recipe)

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A recipe near and dear to my heart, Sopa Azteca is one that’s been passed down through my mom’s side of the family for generations. No matter the season, this comforting, nourishing soup is delicious year-round. Simple to make yet packed with incredible flavor, this chicken tortilla soup is a true family favorite. Provecho amigos! Peep the last picture for a glimpse of my family’s treasured cookbook, written by my Tia Martha Velázquez.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

18

Serves: 6

Ingredients

Soup

1 clove Garlic
0.5 whole White Onion
4 whole Roma Tomato
1 - 1.5 tsp Chicken Bouillon, Knorr Bouillon Granulated Chicken Powder, to taste
4 whole Chicken Instant Bone Broth - Bare Bones, or four cups of chicken broth
5 cups Water, if not using chicken broth
1 - 2 tsp Real Salt - Redmond, to taste
1 - 2 whole Chipotle Peppers in Adobo Sauce, to taste (start with 1 pepper, gradually add more to your desired heat level)
6 - 8 whole Corn Tortilla, cut into thin strips
2 cups Avocado Oil
3 - 4 whole Ancho Chilies, Dried, deseeded; reserve two chiles (cut into strips for frying)

Garnish

.25 cup Crema Mexicana, or sour cream
0.25 cup Cilantro, finely chopped
0.25 cup Queso Fresco, crumbled
.5 whole Avocado, sliced
2 - 2 whole Radish, thinly sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet over medium-high heat, lightly toast the ancho chiles just until softened. Be careful not to burn them, or they can become bitter.
Transfer the chiles to a cup of boiling water and let them soak for 10 to 15 minutes, or until fully softened.
Using the same skillet, add the tomatoes, onion, and garlic, and lightly char them for extra flavor.
Blend the charred tomatoes, garlic, onion, softened chipotle, two bone broth packets, and about 1 cup of water (or chicken broth), using just enough liquid to create a smooth consistency.
Pour the blended mixture through a strainer into a large pot for a smoother broth. Add the remaining bone broth packets with water, or additional broth, and bring to a boil.
Add the shredded chicken and season with bouillon and salt to taste.
In a separate deep pan, heat avocado oil to 340 to 350°F.
Fry the tortilla strips and remaining ancho chiles until golden and crispy, about 20 to 30 seconds, as they cook quickly.
Transfer to a paper towel-lined plate to drain excess oil.
To serve, place the crispy tortilla strips in each bowl and pour the hot soup over them. Top with the fried chiles and more tortilla strips.
Garnish with crema, avocado, cilantro, radish, queso fresco, and extra chile if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	912
Fat:	80 g
Carbohydrates:	35 g
Protein:	8 g
Cholesterol:	8 g
Sodium:	581 mg
Fiber:	9 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.