Authentic home cooking from Spain, with US measurements. 
Aztec Soup
Another Mexican soup, which along with the Tex-Mex black bean soup, has been my big hit this week. They are super delicious.
The sour cream, which should have stayed as a little dollop on top of the soup, dissolved immediately upon contact with the hot soup. The same happened with the grated cheese I sprinkled on top.
Aztec soup includes crispy corn tortilla strips. You have two options:
1. Buy tortillas, cut them into strips, coat them with oil, and bake them at 425°F until golden and crispy, about 15 minutes (turn halfway through).
2. Buy corn tortilla chips, which is what I did.
Additionally, the herb originally used in this soup is epazote, which gives it a slightly bitter taste. Since this herb is hard to find outside of Mexico, America's Test Kitchen suggests substituting it with cilantro and fresh oregano (I used dried oregano and placed it in those metal tea balls to remove it once the broth was made).
Aztec Soup
Another Mexican soup, which along with the Tex-Mex black bean soup, has been my big hit this week. They are super delicious.
The sour cream, which should have stayed as a little dollop on top of the soup, dissolved immediately upon contact with the hot soup. The same happened with the grated cheese I sprinkled on top.
Aztec soup includes crispy corn tortilla strips. You have two options:
1. Buy tortillas, cut them into strips, coat them with oil, and bake them at 425°F until golden and crispy, about 15 minutes (turn halfway through).
2. Buy corn tortilla chips, which is what I did.
Additionally, the herb originally used in this soup is epazote, which gives it a slightly bitter taste. Since this herb is hard to find outside of Mexico, America's Test Kitchen suggests substituting it with cilantro and fresh oregano (I used dried oregano and placed it in those metal tea balls to remove it once the broth was made).
Open in Cookpad AppSteps
- 1
Prepare the tortilla strips or use a bag of tortilla chips
- 2
In a pot, place the 8 cups of chicken broth, skinless chicken breasts, 2 garlic cloves, 2 quarters of the onion, cilantro stems, and fresh oregano sprigs (2 sprigs) or dried. Bring to a boil, then reduce the heat, cover the pot, and let it simmer for 20 minutes.
- 3
After this time, strain the broth and set aside the chicken breasts to cool. Once cooled, shred one of them (I shredded both and it was too much for the amount of broth I had, but I froze the leftovers to use in salads, enchiladas, sandwiches...).
- 4
I usually do this a day in advance to allow the broth to solidify the fat and remove it easily.
- 5
In the food processor, place the remaining 2 quarters of onion, 2 garlic cloves, the can of tomatoes, the tablespoon of chipotle and some of the sauce, and optionally half of half a jalapeño. Blend everything very well.
- 6
Blend until everything is well integrated.
- 7
In a pot, heat 1 tablespoon of vegetable oil until it smokes. Add the tomato mixture and fry until it thickens a lot, it took me about 25 minutes.
- 8
Pour this puree into the pot with the strained broth. Cook to blend the flavors well, 15 minutes. Add the shredded chicken breast, adding the amount needed so the soup doesn't become too thick with too much chicken. Let it cook for 5 more minutes. Before serving, add 1 tablespoon of lime juice.
- 9
In individual bowls, add portions of tortilla strips.
- 10
Add 2 ladles of soup and serve the garnishes so everyone can add what they like and the amount they want. I added extra tortilla chips on top.
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