Sopa Azteca (Tortilla Soup)
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 ( or jalapeño)
- 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 chile pepper in a blender until smooth. Set aside
- Place 2 tbsp. of oil in a large pot, add the pasilla chiles: cook and stir for 1 minute or until lightly toasted. Remove the 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 pot, sauté onion and garlic in the remaining oil (add more if needed) over medium-high heat until tender. Add the tomato mixture; cook and stir over medium heat for 10 minutes or until very thick.
- Add the broth, corn, oregano, and chicken; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in lime juice. Serve in bowls topped with tortilla strips
- Garnish with avocado slices, shredded cheese, sour cream, or chopped cilantro. Enjoy! 🥑
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