Chicken Tortilla Soup

Name: Chicken Tortilla Soup (Sopa Azteca)
Yield: 6 to 8 Servings
Cuisine: Mexican
Ingredients: 14 white or yellow corn tortillas, sliced into ¼-inch-thick strips; Shredded cabbage (optional); 2 cups shredded quesadilla or asadero cheese (optional); 10 cups water; 2 chicken breasts; 3 tablespoons olive oil, divided; ⅓ cup canola oil, for frying tortilla strips; 3 tablespoons salt; 2 avocados, pitted, peeled, and diced; 2 limes, cut into wedges; 4 medium tomatoes; 2 pasilla or ancho chiles, stemmed, seeded, and torn into large pieces; 1 clove garlic; Ground black pepper to taste; ½ medium yellow onion, coarsely chopped; 2 chicken thighs

Sopa Azteca

Preparation info

6 to 8
Servings

Difficulty
Medium

Appears in

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

About

My adorable gringo husband is the one who actually came up with this recipe. He loves tortilla soup and enjoyed experimenting with the roasting of several ingredients before coming up with this final and aromatic recipe. The broth, the broth, the broth—that’s what gives this soup its sabor fabuloso. This is one of those recipes where you must roast the tomatoes because the tortilla, along with the smokiness of the toma