Sopa Azteca Recipe

Cooking Instructions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the dried pasilla and guajillo chiles. Soak them in hot water for about 15 minutes until soft.

2. 2

   Blend the Broth

   In a blender, combine the soaked chiles, Roma tomatoes, garlic, and a pinch of salt. Blend until smooth. Strain the mixture through a fine sieve into a pot.

3. 3

   Cook the Broth

   Add the chicken broth to the pot with the strained mixture. Bring to a simmer and cook for about 20 minutes. Season with salt and pepper to taste.

4. 4

   Fry the Tortillas

   In a separate pan, heat vegetable oil over medium heat. Fry the tortilla triangles until golden and crispy. Remove and drain on a paper towel.

5. 5

   Assemble the Soup

   In serving bowls, add a generous amount of shredded roasted chicken. Pour the hot broth over the chicken. Top with diced avocado, crumbled cotija, crispy tortillas, and garnish with fresh cilantro.