Sopa Azteca

Name: Sopa Azteca
Total time: 2400 s
Yield: 6 servings
Ingredients: 10 1/2 oz Roma tomatoes; 3 1/2 oz white onion; 1 3/4 oz corn tortilla chips; 1 clove garlic; 1 pasilla chili pepper; 1/2 oz epazote; 2 cups chicken broth or water; Salt and pepper to taste; 1 pound tortillas, cut into strips and fried; 5 1/3 oz panela cheese, diced; 1 pasilla chili pepper, sliced into rings and fried; 1 avocado, diced; 3 1/2 oz pork cracklings; 1/2 cup sour cream

Cocinemos México @CocinemosMexico1

Sopa Azteca

Cocinemos México @CocinemosMexico1

Saved

Ingredients

40 minutes

6 servings

10 1/2 ozRoma tomatoes
3 1/2 ozwhite onion
1 3/4 ozcorn tortilla chips
1 clovegarlic
1pasilla chili pepper
1/2 ozepazote
2 cupschicken broth or water
Salt and pepper to taste
1 poundtortillas, cut into strips and fried
5 1/3 ozpanela cheese, diced
1pasilla chili pepper, sliced into rings and fried
1avocado, diced
3 1/2 ozpork cracklings
1/2 cupsour cream

Saved

Steps

40 minutes

1

In a small pot, add a splash of oil and sauté the garlic and onion.
2

Once the onion and garlic are translucent, add the halved Roma tomatoes and sauté for 10 minutes.
3

Add the chicken broth or water and bring to a boil. Once boiling, add the pasilla chili pepper, tortilla chips, and epazote. Let it boil for 20 minutes.
4

Let it cool slightly and blend thoroughly without the epazote. Pour into a hot pot and let it boil for 15 minutes. Return the epazote to the broth and adjust the seasoning.
5

In a bowl, place the tortilla strips, cheese cubes, avocado cubes, and pasilla chili rings. Add the tomato broth and garnish with a drizzle of sour cream.
6

Serve hot and enjoy!