Sopa Azteca Recipe

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Add Chipotle Peppers

Stir in the dried chipotle peppers, allowing them to toast slightly for about 1-2 minutes.

Incorporate Broth and Tomatoes

Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a boil.

Simmer the Soup

Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld.

Add Chicken

Stir in the shredded cooked chicken, and season with salt and black pepper. Simmer for another 5 minutes.

Prepare Tortilla Strips

While the soup is simmering, heat a small amount of oil in a skillet. Fry the corn tortilla strips until crispy. Remove and drain on paper towels.

Serve

Ladle the soup into bowls, topping each serving with crispy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice.