Mary Treviño Sopa Azteca
July 25, 2022
"Can use any chicken pieces,"
- 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
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.
Add the tomatoes, oregano, basil, cumin, and pepper.
Continue to cook until the tomatoes are soft, about 10 minutes, then puree the mixture in a blender or food processor. Set aside.
Bring the water to a boil in a large soup pot and add the chicken, bay leaves, and epazote sprig.
When the water returns to a boil
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.
Remove the chicken pieces with a slotted spoon and, when cool enough to handle, discard the skin and bones and shred the meat.
Set the meat aside.
Add the bell peppers, celery, zucchini, and carrot to the broth and cook about 10 minutes, or until tender.
Remove the vegetables, set aside, and salt the broth to taste.
Let the broth continue to cook.
While the soup is cooking
Parboil the diced potato in salted water until tender.
Drain and pat the cubes dry on paper towels.
Heat the vegetable oil in a saute pan or skillet and fry the potato cubes until browned.
Remove, drain on paper towels, and set aside.
In the same oil
Fry the tortilla strips in small batches until crisp
Drain on paper towels.
Divide the vegetables and potato cubes among the soup bowls.
Add to each, in order, the tortilla strips, spinach, shredded chicken, cubed avocado tossed in lemon juice, and cheeses.
Pour the boiling broth into the soup bowls and serve immediately.
Tips & Variations
No special items needed.