Discover the cozy flavors of Mexican sopa Azteca soup
Spring is already on the horizon, but we still have to get through the last few weeks of winter. In colder weather, it's worth indulging in a warming soup from Mexico that will instantly make us feel cozy.
Mexican cuisine has been popular for years, as evidenced by the number of Mexican eateries in every major city. Most people are familiar with nachos or a burrito, but Mexicans have many traditional recipes that Europeans haven't heard of yet. I have a recipe for a soup called sopa azteca, whose main star is tortilla chips. It's perfect for warming up during the last days of winter.
Tip for fans of spicy flavors
A key feature of this soup is the tortilla—I used the classic corn type, but the wheat variant works just as well. First, you'll need to cook chicken in broth; depending on your preference, use either a breast or a thigh. Traditionally, the soup is quite spicy, so if you enjoy those flavors, you can enhance the heat with chipotle or pasilla chiles. Fresh cilantro pairs excellently with Mexican cuisine, but it's not a required ingredient.
Recipe for tortilla soup
Ingredients:
- 2 cans peeled diced tomatoes,
- 2 cloves garlic,
- 3 tablespoons olive oil,
- 1 onion,
- Half a teaspoon smoked paprika,
- A pinch of hot pepper,
- 6 cups chicken broth,
- 14 oz chicken,
- 4 tortillas,
- 1 avocado,
- Parmesan cheese,
- Vegetable oil,
- Lime juice,
- Sour cream,
- Fresh cilantro (optional),
- Salt and pepper.
Preparation:
- Place the chicken breast or thigh in a pot with the broth and cook for 20-30 minutes over low heat until tender. After cooking, remove the chicken, let it cool, and shred into thin strips or cut into cubes.
- In heated olive oil, sauté the chopped onion and garlic pressed through a garlic press.
- Add the sautéed vegetables to the chicken broth where the chicken was previously cooked.
- Bring to a boil, add the tomatoes, and blend everything to a smooth consistency.
- Add spices, then cook for a few more minutes.
- Slice the tortilla into strips about 0.2-0.4 inches wide and fry them to a golden color in hot vegetable oil.
- Place pieces of chicken in bowls, pour the hot soup over them, and sprinkle with crispy tortilla strips. Add diced avocado drizzled with lime juice, a spoonful of sour cream, and fresh cilantro. Sprinkle with grated Parmesan cheese.
