Sopa Azteca

Cuisine: Mexican
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Servings: 6
This tasty soup is pure Mexican comfort food. The crunch of the chicharrón and fried tortilla strips pairs wonderfully with the creamy avocado and queso fresco. Combine it with the tomato-based soup with shredded chicken, and you've got the perfect bite!

Abuela’s favorite. Sopa Azteca, or tortilla soup, is a simple and classic Mexican dish. Often topped with avocado, cheese and crema, it's enjoyed pretty much any time of year. Everybody adds their own touch, like my mom who loves to add crunchy chicharrón and chile. You can get creative with the ingredients and toppings, depending on your taste, but this one's my go-to recipe. ¡Buen Provecho!


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  1. Blend soaked chile along with diced tomatoes, garlic and onion.
  2. Heat oil in medium heated saucepan and transfer blended tomato mix.
  3. Cover and cook over medium-high until thick, 8-10 minutes.
  4. Add the chicken broth and cilantro. Bring to a boil.
  5. Reduce the heat to medium-low and simmer. Add the chicken, salt and pepper and cook 10 more minutes.
  6. Meanwhile, using a large pot, bring 4 cups of oil to high heat.
  7. Fry tortillas until brown and crispy. Transfer to a plate lined with paper towels to drain the excess.
  8. To serve: ladle soup into a bowl and add tortilla chips, cubed avocados, cubed queso fresco, crema, chicharrón. Server with lime wedges on the side.
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