Sopa Azteca
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons cooking oil
- 2medium onions, coarsely chopped
- 6medium cloves garlic, coarsely chopped
- 2pounds large red tomatoes, peeled, seeded and coarsely chopped
- 1½tablespoons oregano
- 1½tablespoons basil
- 1tablespoon ground cumin
- 1teaspoon black pepper
- 2½quarts water
- 2pounds chicken pieces
- 3 or 4bay leaves
- Sprig epazote (optional) (see note)
- 16-ounce can tomato paste
- 1cup bell pepper cut in thin slices about an inch long
- 1cup celery cut diagonally in thin slices
- 1½cups diced zucchini
- 1large carrot, peeled and thinly sliced
- Salt to taste, if desired
- 1medium potato, peeled, parboiled, diced and fried
- 15small corn tortillas cut in strips about ¼ inch wide, deep-fried and drained
- ½pound fresh spinach, washed, stems removed and shredded
- 1avocado, cubed
- 1pound shredded mozzarella or Monterey Jack cheese
Nutritional analysis per serving (12 servings)
467 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 28 grams protein; 1275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a large skillet. Add onions and garlic; sautee until onions are translucent and soft, about 8 to 10 minutes. Add tomatoes, oregano, basil, cumin and black pepper. Cook until tomatoes are soft, 10 to 15 minutes.
- Step 2
Blend mixture in blender until smooth. Set aside.
- Step 3
Bring the water to a boil in large pot. Add chicken, bay leaf and epazote. Skim off fat and foam. Add puree and tomato paste, and cook until chicken is tender, about 20 minutes. Remove chicken. Skin, shred and set aside.
- Step 4
Add bell pepper, celery, zucchini and carrot to broth and cook about 10 minutes, until crisp but tender. Remove vegetables from broth, so as not to overcook. Salt broth to taste.
- Step 5
To serve, place vegetables and potato in a large soup bowl. Add, in order, tortilla strips, spinach (around the top), shredded chicken, cubed avocado and cheese. Pour hot broth into soup bowl and serve. Each bowl must be prepared as described to distribute vegetables and tortillas evenly.
- Epazote, an acquired taste, can usually be found at Casa Moneo, 210 West 14th Street; 212-929-1644. Call first to see if the herb is in stock.
Private Notes
Comments
This does offer a template for the ingredients in a good soup, but inexperienced cooks could be misled by the times. Whole chicken thighs can take 30-40 minutes to cook through, and even in that time, they won’t produce decent chicken broth. It’s better to start with chicken broth and take the time to slowly build flavors.
- I pre-salted / peppered and cut up a chicken breast over night -I did not use the parboilded potatoes or corn meal strips. -I used (2) cans of diced Tomatoes -lose the water, I used one box of vegetable stack and also chicken broth
This does offer a template for the ingredients in a good soup, but inexperienced cooks could be misled by the times. Whole chicken thighs can take 30-40 minutes to cook through, and even in that time, they won’t produce decent chicken broth. It’s better to start with chicken broth and take the time to slowly build flavors.
I used this as the basis for tortilla soup since I liked the seasonings. Used canned, chopped tomatoes and eliminated the potatoes. Used diced zucchini. It was quite good.
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