Thursday, April 28, 2016

Soups of the World - Sopa Azteca

Mexican Tortilla soup, even though it has one of my least favourite ingredients, avocado, I can't help but feel this one will be a winner. Let's find out.


1 can chopped tomatoes
2 tbls oil
3 cloves garlic
1  onion
1 tsp chilli flakes
4 cups chicken stock
1 chicken breast
Salt & pepper
6 oz. shredded cheese
1-2 avocados
Sour cream
Lime wedges
Tortilla chips

Chop the onion and then saute it in the oil along with the garlic and chilli flakes.

Add the chopped tomatoes and simmer for 8-10 minutes until thickened.

Use an immersion blender to make everything smooth (or transfer to a processor to do it).

Add the stock, chopped up chicken, salt & pepper and simmer for a further 10 minutes.

Now to prepare the soup toppings. Peel and chop the avocado and slice the lime into wedges. Crush a handful of tortilla chips and place in the empty soup bowl. Spoon the soup on top and then add the avocado, sour cream, grated cheese and more crushed tortilla pieces.

This was one of the tastiest soups we've ever eaten. I even enjoyed the avocado, in the hot soup it was soft and creamy giving a nice contrasted texture to the crunchy tortilla pieces. On it's own the soup was very spicy from the chilli flakes but the sour cream and cheese helped douse the fire of it. This soup was made by the toppings, the soup is a pretty basic chillied up tomato soup but the ingredients on top combined with the soup make for a different mouthful with each bite. We loved it!

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