Aztec Soup Recipes

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AZTEC SOUP (SOPA AZTECA)



Aztec Soup (Sopa Azteca) image

This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey.

Provided by Jostlori

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
4 teaspoons chili powder
10 cups chicken broth
salt, to taste
pepper, to taste
2 cups chicken, cooked and shredded
3 corn tortillas, cut in strips
1/2 avocado, diced
1/2 cup Cotija cheese, shredded or 1/2 cup monterey jack cheese, grated
1/4 cup fresh cilantro, minced

Steps:

  • Preheat oven to 400 degrees F.
  • In a large pot, heat the oil and saute the garlic for 30 seconds.
  • Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
  • Add the chicken broth and bring to a boil. Add salt and pepper to taste.
  • Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
  • Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
  • Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
  • OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.

Nutrition Facts : Calories 199.9, Fat 11.1, SaturatedFat 3.5, Cholesterol 11.6, Sodium 1429.8, Carbohydrate 13.2, Fiber 3.5, Sugar 4.1, Protein 12.6

SOPA AZTECA



Sopa Azteca image

After graduating college, I loafed around in Mexico for a few months. I rented a little apartment above the garage of a wonderful Mexican family who took me under their wing. The mother made this very flavorful sopa Azteca with interesting textures. It was my favorite dish of the whole trip. I had to watch her make this soup and literally count out all the ingredients because she made this soup from her heart, not from a recipe.

Provided by Tiffany

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

5 dried red chile pepper pods
5 tomatoes, cut into wedges
1 small onion, cut into wedges
1 cube chicken bouillon
4 teaspoons dried oregano
2 teaspoons ground thyme
salt and ground black pepper to taste
vegetable oil as needed
4 corn tortillas, cut into strips
¼ cup Mexican crema, or to taste
2 limes, cut into wedges
1 avocado, cubed

Steps:

  • Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.
  • Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.
  • Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.
  • Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.
  • Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.

Nutrition Facts : Calories 388 calories, Carbohydrate 34.9 g, Cholesterol 20.5 mg, Fat 28.4 g, Fiber 11.2 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 364 mg, Sugar 7.3 g

AZTEC SOUP



Aztec Soup image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 36

2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
2 dried chipotle peppers, reconstituted and minced
1 red onion, diced
1 small pinch cumin
1 small pinch smoked cayenne
1 small pinch smoked paprika
Pinch sea salt and freshly ground black pepper
5 cups chicken broth or 'Liquid Gold' Chicken Broth, recipe follows
1 cup organic canned tomatoes, hand-crushed (recommended: San Marzano)
1 big pinch Greek oregano
1 cup hand-picked cooked chicken meat
1 sprig epazote
1/2 cup wild rice
1 tablespoon canola oil
2 ears corn
1 cup cooked black beans
Pinch brown sugar
Dollop creme fraiche
Handful fresh coriander (cilantro), minced
1 cup fried tortilla strips
1 lime, quartered
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 red onions, coarsely chopped
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
Big pinch sea salt and freshly ground black pepper
1 whole organic chicken, cut in pieces
1 pint organic chicken bones
1/3 cup chopped fresh parsley
1/3 cup celery leaves
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
5 whole black peppercorns

Steps:

  • To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
  • Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
  • Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
  • Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
  • To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
  • Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
  • Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
  • Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
  • Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.

TRADITIONAL VEGETARIAN AZTEC SOUP



Traditional Vegetarian Aztec Soup image

This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable!

Provided by Chef eclectic

Categories     Onions

Time 1h45m

Yield 12 cups, 9-11 serving(s)

Number Of Ingredients 15

2 cloves of finely chopped garlic
2 cups of chopped onions
2 -4 chopped canned california chilies (Aneheim)
4 cups chopped tomatoes (pera or roma)
4 teaspoons butter
1 cup of any type tomato sauce
8 cups of rich vegetable stock
1 teaspoon green or red taco sauce (hot or mild)
1/2 teaspoon white pepper
1 teaspoon sugar
24 corn tortillas, cut into 3/8 strips and fried in hot oil until crisp
1/2 pint sour cream
6 ripe avocados
1/2 cup chopped onion
1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese

Steps:

  • Brown garlic, onion and tomato with margarine in a stock pot.
  • Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
  • To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
  • Serves a big hungry family!

Nutrition Facts : Calories 533.2, Fat 31.9, SaturatedFat 9.5, Cholesterol 23.8, Sodium 339.8, Carbohydrate 57.7, Fiber 15.5, Sugar 7.8, Protein 12.2

AZTECA (TORTILLA CHIP) SOUP



Azteca (Tortilla Chip) Soup image

I haven't made this recipe yet, but my family loves tortilla soup when we are in Mexico. I found this recipe on the back of a tortilla chip bag.

Provided by Elcowgirl

Categories     Mexican

Time 25m

Yield 1 Litre

Number Of Ingredients 12

3 -4 medium tomatoes
1 small white onion, chopped
2 garlic cloves
3 tablespoons vegetable oil
2/3 liter chicken broth or 2/3 liter vegetable broth
1 teaspoon parsley or 1 teaspoon cilantro
salt and pepper
4 dried pasilla peppers
1 cup monterey jack cheese, grated
1 avocado
1 cup sour cream
tortilla chips

Steps:

  • Place tomatoes in boiling water for about 2 minutes.
  • Remove tomatoes and in a food processor, blend them with the onion and garlic.
  • Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste.
  • Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper.
  • In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant.
  • To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy.
  • Serve the grilled chillies on the side for individuals to use to their taste.

Nutrition Facts : Calories 1902.9, Fat 161.7, SaturatedFat 62.4, Cholesterol 201.8, Sodium 2887.1, Carbohydrate 68.1, Fiber 26.5, Sugar 16.9, Protein 60

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