She Strengthens

Discover the Flavors of Oaxaca: Sopa Azteca Recipe

A Culinary Adventure Awaits

Get ready to embark on a gastronomic journey to Oaxaca, Mexico, with a dish that’s said to be a favorite of former President Barack Obama. Sopa Azteca, a rich and flavorful soup, is a staple of Mexican cuisine, and we’re excited to share a tried-and-true recipe with you.

The Origins of Sopa Azteca

While the exact origins of Sopa Azteca remain a mystery, its popularity is undeniable. This sublime dish has captured the hearts and taste buds of people around the world, and it’s easy to see why. With its tender chicken, smoky Pasilla chile, crisp tortillas, and creamy avocado, Sopa Azteca is a true delight.

Recipe Details

Yield: 4 portions
Difficulty: Medium
Total Time: 1 hour
Active Time: 40 minutes

Ingredients

• Vegetable oil for shallow frying
• 2 cloves garlic, peeled and left whole
• 1/2 small white onion, sliced
• 2 ripe tomatoes, roughly chopped
• 3 cups chicken stock
• 3 corn tortillas, cut into strips
• 6 dried Pasilla chiles, stemmed, seeded, and pressed flat
• 6 oz shredded chicken
• 3 oz queso fresco, diced
• 1 large ripe avocado, diced
• 2 limes, halved
• Chopped cilantro
• 2 oz white onion, finely diced
• Salt

Instructions

Fry the Tortillas and Chile Pasilla

Fill a wide-base pan with enough oil to create a depth of around 1cm, and heat on a medium flame. Fry the tortilla strips until crisp and lightly golden, then drain on paper towel. Repeat with the remaining tortilla. In the same oil, briefly fry the chile Pasilla until it changes color and puffs up.

Prepare the Onion and Garlic

Reduce the heat slightly, then add the onion and garlic and fry gently for 4-5 minutes, until the onion is soft and translucent. Remove, let cool slightly, then blend with the chopped tomatoes to create a smooth paste.

Simmer the Soup

Heat 2 tablespoons of oil in a medium-sized pot, then add the pureed tomato paste and fry, stirring constantly. When the paste has reduced to half, add the chicken stock and bring to a boil. Season and simmer for 10 minutes.

Assemble and Serve

Fill each bowl with the prepared garnishes of tortilla, chicken, chile Pasilla, queso fresco, and avocado. Serve immediately, accompanied by a plate of halved lime, chopped cilantro, and finely diced onion.

Tips and Variations

For the best and truest preparation of the chicken, gently poach 2 de-boned thighs in the chicken stock for 40 minutes. Let cool, then slice or pull apart. If queso fresco is unavailable, a young cow’s milk feta is a fair substitute.