Sopa Azteca
This soup was such a comfy dish that was just perfect on a cold winter day. The combination was so hearty and it was also very flavourful. Not too hard to make, and I will be making this soup again soon.
Yield
10 servingsPrep
20 minCook
30 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
onions
chopped |
|
| 8 | cloves |
garlic
peeled, crushed |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | pounds |
tomatoes
ripe, cubed |
|
| 2 | tablespoons |
oregano
dried |
*
|
| 2 | tablespoons |
basil
dried |
|
| 2 | teaspoons |
black pepper
|
|
| 10 | cups |
stock
vegetable or any stock |
|
| 1 | cup |
celery
sliced |
|
| 3 | each |
bay leaves
|
*
|
| 1 | each |
sweet red bell peppers
cored, seeded, sliced |
|
| 1 | cup |
zucchini
diced |
|
| 1 | large |
carrots
diced |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 20 | each |
corn tortillas (6-inch)
cut into 4 strips each |
*
|
| 2 | each |
potatoes
peeled, diced |
|
| 1 | pound |
spinach
fresh, washed, torn |
|
| 1 | x |
salt
to taste |
*
|
| 2 | each |
avocados
ripe, diced |
|
| 1 | x |
lemon juice
fresh |
*
|
| 1 | pound |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
onions
chopped |
|
| 8 | cloves |
garlic
peeled, crushed |
|
| 3E+1 | ml |
olive oil
|
|
| 1.8 | kg |
tomatoes
ripe, cubed |
|
| 3E+1 | ml |
oregano
dried |
*
|
| 3E+1 | ml |
basil
dried |
|
| 1E+1 | ml |
black pepper
|
|
| 2.4 | l |
stock
vegetable or any stock |
|
| 237 | ml |
celery
sliced |
|
| 3 | each |
bay leaves
|
*
|
| 1 | each |
sweet red bell peppers
cored, seeded, sliced |
|
| 237 | ml |
zucchini
diced |
|
| 1 | large |
carrots
diced |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 2E+1 | each |
corn tortillas (6-inch)
cut into 4 strips each |
*
|
| 2 | each |
potatoes
peeled, diced |
|
| 453.6 | g |
spinach
fresh, washed, torn |
|
| 1 | x |
salt
to taste |
*
|
| 2 | each |
avocados
ripe, diced |
|
| 1 | x |
lemon juice
fresh |
*
|
| 453.6 | g |
monterey jack cheese
shredded |
|
Directions
In a large pot, heat chicken broth.
In a large skillet, sauté onions and garlic in olive oil for 10 minutes.
Add tomatoes, oregano, basil, and pepper.
Sauté 10 more minutes, until tomatoes are softened.
Then blend all of above in a blender.
Add the mixture to hot broth.
Add celery, bay leaves, red bell pepper, zucchini, and carrot.
Let simmer about ten minutes.
Meanwhile, in skillet, fry tortillas strips in oil until crispy.
Drain on paper towels.
In the same oil, fry potatoes about 5 minutes.
Add to soup mixture with a slotted spoon.
Next, add spinach, washed to the soup.
Turn off the heat on soup. Salt, if needed.
Place avocados in a serving bowl; adding a few drops of lemon juice to prevent discoloration.
Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl.
Pour hot soup over (be sure to get some of everything, except bay leaves, discard them).
Top with avocado and cheese.
