Chicken Tortilla Soup (Sopa Azteca)
Recipe Information
Chicken Tortilla Soup
Cultural Context
Chicken Tortilla Soup is a traditional Mexican dish that showcases the rich flavors of the region. It is often enjoyed as a comforting meal, especially during colder months. The soup combines the savory taste of chicken with the crunch of tortilla strips, making it a popular choice in Mexican households and restaurants alike. Variations exist across Mexico, reflecting local ingredients and preferences, but the essence remains the same: a hearty, flavorful soup that warms the soul.
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner and lower in calories; chicken thighs are more affordable.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast is lower in fat and provides a cheesy flavor; processed cheese can be more budget-friendly.
Shred cooked chicken into bite size pieces and set aside.
Toast the chili in a skillet over medium-high heat for 30 seconds, turning often. Chili should be pliable. Discard stem and seeds and tear into pieces. Transfer the chili pieces, tomatoes and garlic to a blender and puree until smooth. Set aside.
In a dutch oven add the tablespoon of oil and saute the onion for 5-8 minutes until golden. Pour in the tomato mixture and cook for 5 minutes over medium heat, stirring often. Add the chicken stock and season with salt and oregano. Reduce heat and cook 15 minutes.
Stack the corn tortillas and cut in half. Turn each half 90 degrees and cut into half-inch strips.
Add the chicken, corn and beans to the soup, stirring through and continue cooking, 5 minutes. Cover and keep warm.
In a skillet, heat 1/4 cup oil over medium-high heat and fry the corn tortilla strips until golden, about 2-3 minutes. Drain on paper towel lined plate.
Serve soup in bowls and top with divided crispy tortillas strips, avocado, cilantro, pepitas and jalapenos with a squeeze lime juice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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