Sopa Azteca, a traditional Mexican chicken tortilla soup, is prepared in less than 30 minutes. It’s ideal for those of us on the run who need a quick and healthy solution for lunch or dinner.
This classic Mexican tortilla soup, known as sopa azteca, or Aztec Soup, is prepared in less than 30 minutes. It's a quick and healthy solution for lunch or dinner, and can be served as an appetizer or as a main dish.
The end result is delicious. Prepare it any day of the week for a zesty and soulful treat!
Wash the tomatoes, and with a knife, cut a small shallow cross along the bottom. Place the tomatoes in a baking tray along with the garlic and onion. Broil until vegetables are lightly browned, for approximately 5-10 minutes.
Remove the vegetables from the oven, peel the tomatoes and cut them into small pieces. Place the vegetables in a blender and incorporate the canned tomatoes. Process until the mixture is smooth.
In a saucepan, heat the chicken broth on medium-high heat. Once boiling, add the tomato mixture and salt and pepper to taste.
On the side, cut the tortillas into long, thin strips. Heat oil in a pan on medium heat and fry the tortillas until they are a light golden color for approximately 3 to 5 minutes; careful not to let them burn.
Cut the avocado into small ½-inch cubes.
Serve soup hot in a deep bowl. Add a portion of cheese, tortilla and avocado, and garnish with cilantro.
Make sure to add the crispy tortillas strips right before serving.