Although the exact origin of tortilla soup (Sopa Azteca) is unknown, it is known that it comes from the Mexico City area in Mexico. A perfect blend of tender chicken with a light broth, and a kick from onions, garlic, chilies, and hot pepper.
I love good home-style Mexican cooking, and there is no dish more comforting in Mexican cuisine than tortilla soup.
For me, tortilla soup combines all the wonderful flavors of Mexico into one bowl of soul-satisfying goodness
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What ingredients are in Sopa Azteca (Chicken Tortilla Soup)
How to Make Chicken Tortilla Soup
- Prepare your chicken and shred. Set Aside.
- Blend tomatoes and pepper in a blender until smooth. Set aside.
- Place 2 tbsp. of oil in a skillet, add the pasilla chiles: cook and stir for 1 minute or until lightly toasted. Remove chiles to a paper towel with a slotted spoon; transfer the chiles to the blender along with the tomatoes and blend for 20 seconds.
- In the same skillet, saute onion and garlic in remaining oil(add more if needed) on medium-high heat until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick.
- Add the broth, corn, oregano, and chicken; bring to boil. Reduce heat; cover and simmer for 30 minutes.
- Top with your favorite toppings.
How to Store Sopa Azteca
Refrigerator:
This chicken tortilla soup recipe will last in the refrigerator for 3-4 days in an airtight container. To reheat, pour into a saucepan over medium-low heat, stirring until warmed through.
Freezer:
Wide mouth style jars are preferred when freezing soup because they are easier to fill and less likely to break with expansion. Do not overfill jars. Leave 1-2 inches room for headspace so you'll have room for expansion. Frozen jars of soup can stay fresh best for 3-4 months in the freezer.
A perfect blend of tender chicken with a light broth, and a kick from onions, garlic, chilies, and hot pepper..
Ingredients:
- 1 can 14.5 oz fire-roasted diced tomatoes with green chiles
- 1 serrano, seeded and diced
- 1/4 cup canola, divided
- 3 dried pasilla chiles, stemmed, seeded, and cut into 1-inch pieces
- 6 cups chicken broth
- 1 tablespoon minced garlic
- 1/2 cup diced white onion
- 1/2 cup whole kernel corn, drained
- 1 cup shredded cooked chicken
- 1 teaspoon Mexican Oregano
- 1 tablespoon lime juice
- Salt and Pepper to taste.Fried Tortilla strips for topping
- Optional Toppings: Cubed avocado, chopped cilantro, chopped green onions, and a lime wedge
Instructions:
- Blend tomatoes and pepper in a blender until smooth. Set aside
- Place 2 tbsp. of oil in a skillet, add the pasilla chiles: cook and stir for 1 minute or until lightly toasted. Remove chiles to a paper towel with a slotted spoon; transfer the chiles to the blender along with the tomatoes and blend for 20 seconds.
- In the same skillet, saute onion and garlic in remaining oil(add more if needed) on medium-high heat until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick.
- Add the broth, corn, oregano, and chicken; bring to boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in lime juice. Serve in bowls topped with tortilla strips
- Garnish with avocado cubes. Enjoy! š„
