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Sopa Azteca

Sopa Azteca recipe image
Sopa Azteca is a vibrant, comforting Tex-Mex soup that combines a rich, smooth tomato and vegetable base with hearty chunks of potato, zucchini, and spinach. The secret lies in the crispy fried tortilla strips that add a satisfying crunch against the velvety broth. Topped with creamy avocado and sharp Monterey Jack cheese, this dish offers a perfect balance of textures and flavors. It is an ideal meal for chilly evenings or a festive gathering, offering a warm, homestyle experience that is both filling and flavorful. Simple ingredients come together to create a complex, aromatic dish that feels indulgent yet wholesome.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 30.0
Description
Sopa Azteca is a vibrant, comforting Tex-Mex soup that combines a rich, smooth tomato and vegetable base with hearty chunks of potato, zucchini, and spinach. The secret lies in the crispy fried tortilla strips that add a satisfying crunch against the velvety broth. Topped with creamy avocado and sharp Monterey Jack cheese, this dish offers a perfect balance of textures and flavors. It is an ideal meal for chilly evenings or a festive gathering, offering a warm, homestyle experience that is both filling and flavorful. Simple ingredients come together to create a complex, aromatic dish that feels indulgent yet wholesome.
Ingredients
  • 3 md Onion; chopped
  • 8 Garlic Clove; peeled &
Directions
  1. 1
    In a large skillet, saute onions and garlic in olive oil for 10 minutes.
  2. 2
    Add tomatoes, oregano, basil, and pepper.
  3. 3
    Saute 10 more minutes, until tomatoes are softened.
  4. 4
    Then Blend all of above in a blender.
  5. 5
    In a large pot, heat chicken broth.
  6. 6
    Add the blended mixture to hot broth.
  7. 7
    Add celery, bay leaves, red bell pepper, zucchini, and carrot.
  8. 8
    Let simmer about ten minutes.
  9. 9
    Meanwhile, in skillet, fry tortillas strips in oil until crispy.
  10. 10
    Drain on paper towels.
  11. 11
    In the same oil, fry potatoes about 5 minutes.
  12. 12
    Add to soup mixture with a slotted spoon.
  13. 13
    Next, add spinach, washed to the soup.
  14. 14
    Turn off the heat on soup.
  15. 15
    Salt, if needed.
  16. 16
    Place avocados in a serving bowl; adding a few drops of lemon juice to prevent discoloration.
  17. 17
    Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl.
  18. 18
    Pour hot soup over (be sure to get some of everything, except bay leaves, discard them).
  19. 19
    Top with avocado and cheese

Nutrition Facts

Servings 10

Amount Per Serving
Calories 30.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.3g6%
Sugars 3.2g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

For a vegan version, substitute chicken broth with vegetable broth and omit the Monterey Jack cheese, or use a vegan cheese alternative.

To prevent avocado from browning, drizzle with lemon or lime juice immediately after dicing.

You can adjust the spice level by adding jalapeños or chili powder to the tomato base.

Ensure potatoes are diced small enough to fry evenly in about 5 minutes.

Keywords: azteca, blending, chopped, clove, frying, onion, peeled, sautéing, simmering, sopa, soup, tex-mex, title, vegan
Read it online: https://www.chefs-mate.com/recipe/sopa-azteca/