Sopa Azteca Recipe

Name: The Original Ninfa's on Navigations Sopa Azteca Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups Roma tomatoes; 3 pieces Dried pasilla chiles; 2 pieces Dried guajillo chiles; 4 pieces Garlic cloves; 4 cups Chicken broth; 2 cups Roasted chicken, shredded; 1 pieces Avocado, diced; 1 cup Cotija cheese, crumbled; 8 pieces Corn tortillas, cut into triangles; 1 cups Vegetable oil; 1 to taste Salt; 1 to taste Pepper; 0.5 cup Fresh cilantro, for garnish

Inspired by The Original Ninfa's on Navigation

Time1h

Serves4

Chile-Tomato Broth, Roasted Chicken, Avocado, Cotija, Crispy Totopos

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Frequently paired with

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briny · spicy · fresh

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Ingredients

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Main Ingredients

6 cups Roma tomatoes

3 pieces Dried pasilla chiles

2 pieces Dried guajillo chiles

4 pieces Garlic cloves

4 cups Chicken broth

2 cups Roasted chicken, shredded

1 pieces Avocado, diced

1 cup Cotija cheese, crumbled

8 pieces Corn tortillas, cut into triangles

1 cups Tuscany sunflower oil

1 to taste Celtic sea salt

1 to taste white, green, and black pepper

1/2 cup Fresh cilantro, for garnish

Method

Cooking Instructions

Prepare the Chiles

Remove the stems and seeds from the dried pasilla and guajillo chiles. Soak them in hot water for about 15 minutes until soft.

Blend the Broth

In a blender, combine the soaked chiles, Roma tomatoes, garlic, and a pinch of salt. Blend until smooth. Strain the mixture through a fine sieve into a pot.

Cook the Broth

Add the chicken broth to the pot with the strained mixture. Bring to a simmer and cook for about 20 minutes. Season with salt and pepper to taste.

Fry the Tortillas

In a separate pan, heat vegetable oil over medium heat. Fry the tortilla triangles until golden and crispy. Remove and drain on a paper towel.

Assemble the Soup

In serving bowls, add a generous amount of shredded roasted chicken. Pour the hot broth over the chicken. Top with diced avocado, crumbled cotija, crispy tortillas, and garnish with fresh cilantro.