Vegan Azteca Sopa Oaxaca Mexican Soup

25m
Prep Time
45m
Cook Time
1h 10m
Ready In

Recipe: #40542

April 23, 2023



"Can add cheese and sour cream if not vegan or use vegan products."

Original is 4 servings

Nutritional

  • Serving Size: 1 (763.6 g)
  • Calories 500.3
  • Total Fat - 12.8 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 1664.9 mg
  • Total Carbohydrate - 83.6 g
  • Dietary Fiber - 18.3 g
  • Sugars - 14.2 g
  • Protein - 18.7 g
  • Calcium - 197.2 mg
  • Iron - 5.3 mg
  • Vitamin C - 16.4 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

In deep fryer heat oil until 350 degrees.

Step 2

Line a sheet pan with paper towels.

Step 3

Fry half of the tortilla strips until golden brown, about 1 minute.

Step 4

Drain on lined sheet pan.

Step 5

Sprinkle lightly with salt, and set aside.

Step 6

In a small bowl, cover ancho chiles with boiling water.

Step 7

Let soak for 5 minutes, then strain and discard soaking water.

Step 8

Remove stems and seeds, and transfer to a high-speed blender.

Step 9

Add tomatoes and cilantro and blend for 2 minutes, or until smooth.

Step 10

Set aside.

Step 11

Heat a Dutch oven over medium-high heat, add 2 tablespoons oil.

Step 12

Once hot, add onion, carrot, celery, and poblano.

Step 13

Sauté until onion is translucent, 5 to 7 minutes.

Step 14

Add garlic, cumin, oregano, and chili powder and sauté for another 30 seconds.

Step 15

Add broth, beans and tomato-chile mixture and bring to a simmer.

Step 16

Add uncooked tortilla strips and cook for 15 minutes to allow tortillas to break down and thicken soup.

Step 17

Season to taste with salt, and pepper, and stir.

Step 18

Into four serving bowls, ladle soup and top with avocado, radishes, salsa and crispy tortillas.

Tips


No special items needed.

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