Mexican Tortilla Soup (Sopa Azteca)
By PineyCook
Ingredients
- 1 large pasilla chile
- 1 (15-oz.) can diced tomatoes
- 2 tbsp. canola oil
- 3 cloves garlic, peeled
- 1 medium white onion, roughly chopped
- 8 cups chicken stock
- 1 epazote or cilantro sprig (optional)
- 1 1⁄2 lb. boneless, skinless chicken breast, cut into 1⁄2-inch pieces
- Kosher salt and freshly ground black pepper
- 6 oz. shredded Monterey Jack cheese
- 1-2 avocados, diced
- Crema or sour cream, for serving
- Lime wedges, for serving
- Tortilla chips (about 4 cups), crushed, for serving
Details
Adapted from saveur.com
Preparation
Step 1
1 Toast the chile in a 6-quart saucepan over high heat, turning, until fragrant (alternatively, toast it over an open flame for a few seconds). Remove the stem and seeds and break the chile into pieces; transfer to a blender along with the tomatoes.
2 Heat oil in saucepan and cook garlic and onion until golden, 8-10 minutes. Using a slotted spoon, transfer garlic and onion to blender with the tomatoes and chile and purée until smooth.
3 Pour tomato mixture into saucepan and cook over medium-high until thick, 8-10 minutes. Add the stock and epazote, if using, and boil. Reduce the heat to medium-low and simmer for 15 minutes. Add the chicken, salt, and pepper and cook until chicken is cooked through, about 8 minutes more. Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, and crema. Serve with lime wedges on the side.
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