Sopa Azteca Recipe
Tortilla soup in a bowl of tomato-based broth
Ingredients
- 3 tablespoons vegetable oil
- 1/3 cup chopped onion
- 1 1/3 cup peeled, seeded, chopped tomatoes
- 4 tablespoons sour cream
- 1/4 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh epazote
- 2 chili peppers
- 4 soft corn tortillas
- 1/2 medium ripened avocado, cubed
- 1 teaspoon garlic
- 1 quart chicken broth
Instructions
- Heat 2 tablespoons oil in a large sauce pot.
- Saute onion, tomatoes and garlic until onion is transparent.
- Add chicken broth and epazote.
- Cover and simmer for 20 minutes.
- Remove seeds and stems from chili peppers and cut each in two pieces lengthwise.
- Cut tortillas in 1/3 inch strips.
- Heat remaining tablespoon oil in a skillet and fry peppers for five seconds.
- Remove to a paper towel and fry tortilla strips until golden brown.
- Drain on paper towel.
- Divide chili peppers, tortilla strips and avocado cubes between 4 heavy ceramic or clay soup bowls.
- Pour the hot chicken broth into bowls.
- Garnish each with a spoonful of sour cream and Monterey Jack cheese.