Aztec soup, or sopa azteca as it is known in Mexico, is a famous dish. It varies from region to region and different chilies are used in different versions of this tasty dish. This tomato-based Mexican food recipe is richly flavored with garlic and onions and the avocado, tortilla chips and chicken add even more delicious taste.
This is one of the best and most authentic Mexican food recipes and it is believed that Aztec soup was invented to use up stale tortillas, since some versions of the dish use tortillas rather than tortilla chips.
An Economical Soup
Soups are a great way to stretch ingredients as far as they can go and this is a very satisfying soup which tastes every bit as wonderful as it smells. You can serve sopa Azteca as an appetizer or as an entree, depending on portion size.
This soup is found throughout Mexico, at everywhere from top class restaurants right down to basic street food stands. Soup is economical not only because most soups are water-based but because you can make a lot of different soup recipes in bulk and freeze it. You can also add your own touches to homemade soup recipes.
How to Make Sopa Azteca
This delicious blend of Mexican staples is not difficult to make and the following recipe makes enough for six people. If you do not have Asadero cheese, use mild cheddar, Monterey Jack or anything that melts well.
What you will need:
- 8 cups chicken broth
- Flesh from 1 avocado, in 1/4 inch cubes
- 2 tablespoons vegetable oil
- 3 garlic cloves
- 14 1/2 oz can diced tomatoes
- 4 cups tortilla chips, broken
- 1 1/2 cups Asadero cheese
- 1 thinly sliced white onion
- 1 toasted, dried pasilla chili pepper, no stem or seeds
- 1 lime, in 6 wedges
- 1/2 cup sour cream
- 1 1/4 lbs grilled chicken breasts, in 1/2 inch cubes
- 2/3 teaspoon salt
How to make it:Add the chili and tomatoes in juice to the blender and blend until everything is well combined. Heat the oil in a soup pot over a moderately high heat and saute the garlic with the onion until golden, stirring it frequently. This will take 5 to 10 minutes.
Take the pot off the heat and scoop out the garlic and onion with a slotted spoon. Squash them against the side of the pan to squeeze out as much oil as you can. Put the garlic and onions in the blender with the tomatoes and process until the mixture is smooth.
Pour this mixture back into the pot and cook for 8 minutes, stirring all the time. You are aiming for a thick consistency. Add the chicken broth and simmer the soup for 15 minutes. Add some or all of the salt.
Add the chicken to the soup a couple of minutes before serving it. Divide the tortilla chips, cheese and avocado between 6 serving bowls, then spoon the soup on top. Garnish with some sour cream and serve with the lime wedges on the side.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/
Article Source: EzineArticles.com