Sopa Azteca Recipe

Name: Sopa Azteca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons cooking oil; 2 medium onions, coarsely chopped; 6 medium cloves garlic, coarsely chopped; 2 pounds large red tomatoes, peeled, seeded and coarsely chopped; 1 1/2 tablespoons oregano; 1 1/2 tablespoons basil; 1 tablespoon ground cumin; 1 teaspoon black pepper; 2 1/2 quarts water; 2 pounds chicken pieces; 3 or 4 bay leaves; Sprig epazote (optional) (see note); 1 6-ounce can tomato paste; 1 cup bell pepper cut in thin slices about an inch long; 1 cup celery cut diagonally in thin slices; 1 1/2 cups diced zucchini; 1 large carrot, peeled and thinly sliced; Salt to taste, if desired; 1 medium potato, peeled, parboiled, diced and fried; 15 small corn tortillas cut in strips about 1/4 inch wide, deep-fried and drained; 1/2 pound fresh spinach, washed, stems removed and shredded; 1 avocado, cubed; 1 pound shredded mozzarella or Monterey Jack cheese

Servings: persons

1 1/2 teaspoons cooking oil
2 medium onions, coarsely chopped
6 medium cloves garlic, coarsely chopped
2 pounds large red tomatoes, peeled, seeded and coarsely chopped
1 1/2 tablespoons oregano
1 1/2 tablespoons basil
1 tablespoon ground cumin
1 teaspoon black pepper
2 1/2 quarts water
2 pounds chicken pieces
3 or 4 bay leaves
Sprig epazote (optional) (see note)
1 6-ounce can tomato paste
1 cup bell pepper cut in thin slices about an inch long
1 cup celery cut diagonally in thin slices
1 1/2 cups diced zucchini
1 large carrot, peeled and thinly sliced
Salt to taste, if desired
1 medium potato, peeled, parboiled, diced and fried
15 small corn tortillas cut in strips about 1/4 inch wide, deep-fried and drained
1/2 pound fresh spinach, washed, stems removed and shredded
1 avocado, cubed
1 pound shredded mozzarella or Monterey Jack cheese

1
Put oil in a large skillet.
2
Add onions and garlic; sautee until onions are translucent and soft, about 8 to 10 minutes.
3
Add tomatoes, oregano, basil, cumin and black pepper.
4
Cook until tomatoes are soft, 10 to 15 minutes.
5
Blend mixture in blender until smooth.
6
Set aside.
7
Bring the water to a boil in large pot.
8
Add chicken, bay leaf and epazote.
9
Skim off fat and foam.
10
Add puree and tomato paste, and cook until chicken is tender, about 20 minutes.
11
Remove chicken.
12
Skin, shred and set aside.
13
Add bell pepper, celery, zucchini and carrot to broth and cook about 10 minutes, until crisp but tender.
14
Remove vegetables from broth, so as not to overcook.
15
Salt broth to taste.
16
To serve, place vegetables and potato in a large soup bowl.
17
Add, in order, tortilla strips, spinach (around the top), shredded chicken, cubed avocado and cheese.
18
Pour hot broth into soup bowl and serve.
19
Each bowl must be prepared as described to distribute vegetables and tortillas evenly.

1255

kcal

Calories

Fat

123

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/2 teaspoons cooking oil, 2 medium onions, coarsely chopped, 6 medium cloves garlic, coarsely chopped, 2 pounds large red tomatoes, peeled, seeded and coarsely chopped, and more.

Yes, Sopa Azteca falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sopa Azteca

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