SOPA AZTECA
Provided by Peter Applebome
Categories soups and stews, appetizer
Time 1h
Yield 12 servings
Number Of Ingredients 23
Steps:
- Put oil in a large skillet. Add onions and garlic; sautee until onions are translucent and soft, about 8 to 10 minutes. Add tomatoes, oregano, basil, cumin and black pepper. Cook until tomatoes are soft, 10 to 15 minutes.
- Blend mixture in blender until smooth. Set aside.
- Bring the water to a boil in large pot. Add chicken, bay leaf and epazote. Skim off fat and foam. Add puree and tomato paste, and cook until chicken is tender, about 20 minutes. Remove chicken. Skin, shred and set aside.
- Add bell pepper, celery, zucchini and carrot to broth and cook about 10 minutes, until crisp but tender. Remove vegetables from broth, so as not to overcook. Salt broth to taste.
- To serve, place vegetables and potato in a large soup bowl. Add, in order, tortilla strips, spinach (around the top), shredded chicken, cubed avocado and cheese. Pour hot broth into soup bowl and serve. Each bowl must be prepared as described to distribute vegetables and tortillas evenly.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 27 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1276 milligrams, Sugar 7 grams, TransFat 0 grams
AZTECA SQUASH SOUP
From Bon Appetit Magazine, December 2008. A satisfying vegetarian soup from Rancho La Puerta in Tecate, Mexico.
Provided by Shelby Jo
Categories Black Beans
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh, cut side down, on prepared sheet. Roast squash until tender, about 1 1/2 hours. Turn squash cut side up and cool. Scoop squash out into medium bowl.
- Heat oil in heavy learge pot over medium heat. Add chopped onion, and saute until pale golden, about 10 minutes. Mix in chopped celery and garlic cloves. Add 1 cup broth. Cover and simmer for 10 minutes, stirring occasionally. Add squash, 5 cups broth, and cumin. Cover and simmer 20 minutes to blend flavors.
- Working in batches, puree squash soup in blender until smooth. When finished pureeing all batches, return all suop to pot. This wquash soup to desired consistency with more vegetable broth. Add black beans, frozen corn, chopped red bell pepper, cilantro, thyme, and serrano chile. Cover soup and simmer 10 minutes. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Garnish each with dollop of yogurt and sprig of cilantro.
AZTECA SOUP
This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.
Provided by ANDRÉE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
- Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
- In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!
Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g
AZTEC SOUP
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 36
Steps:
- To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
- Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
- Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
- Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
- To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
- Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
- Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
- Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
- Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
AZTECA SOUP ADOPTED
For authenticity, sub. lard for the olive oil. Garlic and onions have been imported to C.A. since the Spanish. Celery? I don't know. For Basil, Mexican oregano. Beef would be a festival food, so make vegetable stock, instead. Lime, avocado, corn, tomatos, jalapeno, all New World foods. I wasn't sure about this one, but it is great! Wouldn't change a thing. Original poster's coments follow: A wonderfully tasty, quick, low calorie, and filling soup--fit for Montezuma after a hard day at the sacrificial altar. Serve hot to 6 as complete lunch--or as a substantial first course.
Provided by Queen Dragon Mom
Categories Low Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.
- Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
- Add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 minutes.
- When ready to serve, remove soup from heat and stir in the lime juice and avocado.
- Break several nacho chips into each bowl, ladle in the soup, then top each with a spoonful of sour cream.
- Toss on a few basil shreds and stick a nacho chip on top.
- Serve immediately.
Nutrition Facts : Calories 165.9, Fat 10.4, SaturatedFat 1.6, Sodium 549.8, Carbohydrate 16.8, Fiber 5.2, Sugar 6.1, Protein 4.8
GUACAMOLE WITH MAYONNAISE III (ADOPTED)
Make and share this Guacamole With Mayonnaise IIi (Adopted) recipe from Food.com.
Provided by Honni
Categories Fruit
Time 10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Put the metal blade chopping in your food processor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl.
- Run the processor nonstop for 10 seconds.
- The onion should be minced, and the other ingredients blended together.
- Use a tablespoon to scoop out large chunks of avocado into the work bowl.
- Clean out each avocado shell as thoroughly as possible.
- Distribute the chunks of avocado around the chopping blade of the food processor.
- Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese).
Nutrition Facts : Calories 139.2, Fat 11.8, SaturatedFat 1.7, Sodium 239.2, Carbohydrate 9.5, Fiber 5.9, Sugar 1.6, Protein 1.9
AZTEC SOUP (SOPA AZTECA)
This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey.
Provided by Jostlori
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large pot, heat the oil and saute the garlic for 30 seconds.
- Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
- Add the chicken broth and bring to a boil. Add salt and pepper to taste.
- Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
- Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
- Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
- OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.
Nutrition Facts : Calories 199.9, Fat 11.1, SaturatedFat 3.5, Cholesterol 11.6, Sodium 1429.8, Carbohydrate 13.2, Fiber 3.5, Sugar 4.1, Protein 12.6
SOPA AZTECA
After graduating college, I loafed around in Mexico for a few months. I rented a little apartment above the garage of a wonderful Mexican family who took me under their wing. The mother made this very flavorful sopa Azteca with interesting textures. It was my favorite dish of the whole trip. I had to watch her make this soup and literally count out all the ingredients because she made this soup from her heart, not from a recipe.
Provided by Tiffany
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.
- Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.
- Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.
- Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.
- Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.
Nutrition Facts : Calories 388 calories, Carbohydrate 34.9 g, Cholesterol 20.5 mg, Fat 28.4 g, Fiber 11.2 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 364 mg, Sugar 7.3 g
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- Briefly toast the chiles by using tongs to carefully holding each chile an inch over a gas flame, turning for a few seconds until the chile is blistered and fragrant. (Or alternately, if you have an electric stove, you can heat a skillet over medium-high heat and press the chiles down onto the hot skillet on each side for a few seconds until blistered and fragrant.) Transfer the chiles to a blender or food processor and set aside.
- Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes until softened, stirring occasionally. Add the garlic and sauté for 1-2 minutes more until fragrant, stirring frequently. Using a slotted spoon, transfer the mixture to the blender along with the chiles.
- Add the tomatoes to the blender, along with 1 cup or so of the stock (enough to help the mixture purée easily). Then purée until completely smooth and no large chile flakes remain.
- Transfer the blended broth mixture to the stockpot, add the remaining stock, oregano and epazote sprig (if using). Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low to maintain the simmer and cook, uncovered, for 10 minutes.
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