Sopa Azteca (Chicken Tortilla Soup)
90 min485 kcal each
Chicken breasts simmered in a smoky ancho-tomato broth thickened with corn tortilla, then shredded back in and topped with avocado and crisp tortilla strips. Better on day two.
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Plan this recipeIngredients
for 5 servings- Olive oil2 tbsp
- Onion1 piece
- Garlic2 clove
- Ground cumin2 tsp
- Dried oregano1 tsp
- Low-sodium chicken broth1440 ml
- Canned chopped tomatoes1 can
- Chicken breast, boneless and skinless1134 g
- Ancho chilies, dried28 g
- Corn tortillas3 piece
- Avocado1 piece
- Fresh coriander1 handful
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 5 min · cook 85 min- Warm the oil in a heavy pot over medium-high heat and cook the onion for 4–6 minutes until golden at the edges.
- Stir in the garlic, cumin and oregano for 1–2 minutes to bloom.
- Add the broth, tomatoes, chicken, stemmed and seeded anchos and 1 torn tortilla, season, and bring to the boil.
- Simmer gently for about 1 hour, then lift out the chicken and shred it with two forks.
- Blend the soup smooth with a stick blender, return the chicken and simmer 10–15 minutes more.
- Meanwhile cut the remaining tortillas into strips and bake at 200 °C for 8–10 minutes until crisp.
- Serve topped with avocado, coriander and the tortilla strips.
- Keeps 4 days in the fridge or 3 months frozen (without toppings). Reheat on the hob until steaming.
Nutrition
per servingCal
485
Protein
57g
Carbs
22g
Fat
19g
Of 19g of fat per serving, 3.8g is saturated.
