Mary Treviño Sopa Azteca

12
Servings
2h
Prep Time
3h
Cook Time
5h
Ready In


"Can use any chicken pieces,"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (565.3 g)
  • Calories 626.5
  • Total Fat - 44.1 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 115 mg
  • Sodium - 797.8 mg
  • Total Carbohydrate - 29.8 g
  • Dietary Fiber - 6.1 g
  • Sugars - 4.8 g
  • Protein - 30.4 g
  • Calcium - 359.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 39.4 mg
  • Thiamin - 0.2 mg

Step 1

Place the olive oil in a large saute pan over medium heat. Add the onions and garlic and saute until the onions are translucent and soft, about 10 minutes, stirring frequently.

Step 2

Add the tomatoes, oregano, basil, cumin, and pepper.

Step 3

Continue to cook until the tomatoes are soft, about 10 minutes, then puree the mixture in a blender or food processor. Set aside.

Step 4

Bring the water to a boil in a large soup pot and add the chicken, bay leaves, and epazote sprig.

Step 5

When the water returns to a boil

Step 6

Skim off the foam that rises to the surface, then add the pureed vegetable mixture and tomato paste. Simmer over low heat, uncovered, for 20 minutes, or until the chicken is cooked and tender.

Step 7

Remove the chicken pieces with a slotted spoon and, when cool enough to handle, discard the skin and bones and shred the meat.

Step 8

Set the meat aside.

Step 9

Add the bell peppers, celery, zucchini, and carrot to the broth and cook about 10 minutes, or until tender.

Step 10

Remove the vegetables, set aside, and salt the broth to taste.

Step 11

Let the broth continue to cook.

Step 12

While the soup is cooking

Step 13

Parboil the diced potato in salted water until tender.

Step 14

Drain and pat the cubes dry on paper towels.

Step 15

Heat the vegetable oil in a saute pan or skillet and fry the potato cubes until browned.

Step 16

Remove, drain on paper towels, and set aside.

Step 17

In the same oil

Step 18

Fry the tortilla strips in small batches until crisp

Step 19

Drain on paper towels.

Step 20

Set aside.

Step 21

To serve:

Step 22

Divide the vegetables and potato cubes among the soup bowls.

Step 23

Add to each, in order, the tortilla strips, spinach, shredded chicken, cubed avocado tossed in lemon juice, and cheeses.

Step 24

Pour the boiling broth into the soup bowls and serve immediately.

Tips & Variations


No special items needed.

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