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Best Easy Sopa Azteca Recipe

Name: Best Easy Sopa Azteca Recipe
Total time: 55 min
Yield: 350 g
Ingredients: corn tortillas 6 pieces; pasilla chiles 2 pieces; ripe avocado 1 pieces; tomatoes 3 pieces; onion 1 pieces; garlic cloves 3 cloves; vegetable broth 5 cups; queso fresco 4 oz; olive oil 2 tbsp; salt 1 tsp; black pepper 0.5 tsp; dried oregano 1 tsp

A deeply flavored tortilla soup with pasilla chiles, avocado, and cheese in a smoky tomato broth. This healthy, vegetarian-adaptable soup is a fresh, family dinner classic.

Cook 55 min Difficulty NORMAL 325 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

corn tortillas 6 pieces
pasilla chiles 2 pieces
ripe avocado 1 pieces
tomatoes 3 pieces
onion 1 pieces
garlic cloves 3 cloves
vegetable broth 5 cups
queso fresco 4 oz

Seasonings/Sauce

olive oil 2 tbsp
salt 1 tsp
black pepper 0.5 tsp
dried oregano 1 tsp

Nutrition summary

Carbohydrates 38 g 47%

Protein 11 g 13%

Fat 11 g 30%

Serving size 350g

Cooking steps

1

Preheat oven to 350°F. Cut corn tortillas into strips and bake for 10–12 minutes until crisp, stirring halfway for even browning.
2

Toast the pasilla chiles in a dry skillet over medium-low heat for 1–2 minutes per side, being careful not to scorch. Remove stems and seeds, then soak in hot water for 15 minutes.
3

In a large pot, heat olive oil over medium. Add chopped onion and garlic, sauté for 4–5 minutes until translucent and fragrant.
4

Blend soaked pasilla chiles, tomatoes, sautéed onion and garlic to a smooth puree. Pour into the pot and cook over medium-high heat for 6–8 minutes to deepen flavors, stirring frequently.
5

Add vegetable broth, oregano, salt, pepper, and simmer over medium-low for 20 minutes. Taste for seasoning adjustment.
6

Ladle soup into bowls, garnish with tortilla strips, sliced avocado, and crumbled queso fresco. Serve immediately for freshest texture.

Personalized Q&A

Q. What's the key ingredient that gives Sopa Azteca its signature flavor?

The pasilla chiles are the main ingredient contributing to Sopa Azteca's smoky depth and mild heat. Combined with crisp corn tortillas, fresh tomatoes, and garnishes like avocado and queso fresco, they create the dish’s authentic character.

Q. What cooking technique ensures the soup develops a rich flavor?

To achieve a deep, smoky flavor, the pasilla chiles are lightly toasted before being soaked and blended. Additionally, cooking the chile-tomato puree over medium-high heat before adding broth intensifies the soup’s base.

Q. How do you prevent the tortilla strips from getting soggy in Sopa Azteca?

By baking the tortilla strips until crispy and only adding them to the soup just before serving, you ensure a satisfying crunch. If left in the broth too long, the strips will lose their texture, so timing is key.

Q. How many calories and what is the major nutrient ratio per serving?

Each serving contains approximately 325 kcal, with carbohydrates making up about 47% of calories, protein at 13%, and fat at 30%. This provides a balanced meal without excess fat or calories.

Q. Is Sopa Azteca suitable for vegetarians?

Yes, this recipe uses vegetable broth and omits meat, making it vegetarian-friendly. Queso fresco is dairy-based, so vegetarians who eat dairy can enjoy this dish.

Best Easy Sopa Azteca Recipe

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