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Chicken and Tortilla Soup (Sopa Azteca)




Source of Recipe


ivillage






Recipe Introduction


Roasted tomatoes, chilis and crisp tortilla chips, combined with the comforting goodness of chicken soup, make for a dish that will warm both body and soul on a cold day. Like most soups, this one is even better the second day once the flavors have had time to blend.





List of Ingredients



• 4 ounces queso fresco, cut into 1/2-inch cubes
  
• 2 tablespoons olive oil
  
• 8 ounces boneless, skinless chicken breasts, grilled and cut into 1/2-inch cubes
  
• 4 cups chicken stock
  
• 1 ripe avocado, peeled, seeded, and cut into 1/2-inch cubes
  
• 1/4 cup chopped fresh cilantro leaves
  
• 4 cloves garlic, chopped
  
• 1 medium-size yellow onion, coarsely chopped
  
• 6 plum tomatoes, cut in half lengthwise
  
• 2 guajillo chiles
  
• 2 pasilla chiles
  
• 2 cups broken corn tortilla chips, plus extra for garnish
  
• 1 bay leaf
  
• Kosher salt and freshly ground black pepper
  






Instructions



1. Preheat the oven to 400 degrees F.
   
2. In an oven-safe baking dish, toss the tomatoes with 1 tablespoon of the olive oil, sprinkle with salt and pepper, and roast for about 15 minutes, until the skin is brown and blistered. Remove and let cool.
   
   
3. Toast the guajillo and pasilla chiles, and then let them cool.
   
   
4. In a large soup pot, heat the remaining 1 tablespoon olive oil over medium heat. Add teh onion and saute until translucent, about 5 minutes, and then add the garlic and cook for 2 to 3 minutes more, or until the onions and garlic are soft. Stir in the roasted tomatoes, chiles, bay leaf, and chicken stock, and simmer for 20 minutes. Remove the bay leaf, add half the tortilla chips, and puree the soup in batches ina food processor or an electric blender until smooth. Season to taste with salt and pepper. Return the soup to the pot and reheat if necessary.
   
5. Divide the soup among six wide soup bowls. Add the avocado, chicken, queso fresco, and cilantro, along with a sprinkle of the remaining tortilla chips. Or serve the garnishes separately in small bowls so guests may add as much or as little as they choose.
   
   






Final Comments


Yield: 6 servings