Sopa Azteca (#1194)

Serves
Ready
10
50
Minutes
Prep
Cook
20
Minutes
30
Minutes
Categories
Soups Mexican Vegetarian
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Ingredients

  • 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 tsp Black Pepper
  • 10 cups Stock vegetable or any stock
  • 1 cup Celery sliced
  • 3 Bay Leaves
  • 1 Sweet Red Bell Peppers cored, seeded, sliced
  • 1 cup Zucchini diced
  • 1 large Carrots diced
  • 1 Vegetable Oil for frying
  • 20 Corn Tortillas (6-Inch) cut into 4 strips each
  • 2 Potatoes peeled, diced
  • 1 pound Spinach fresh, washed, torn
  • 1 Salt to taste
  • 2 Avocados ripe, diced
  • 1 Lemon Juice fresh
  • 1 pound Monterey Jack Cheese shredded

Directions

  1. In a large pot, heat chicken broth.
  2. In a large skillet, sauté onions and garlic in olive oil for 10 minutes.
  3. Add tomatoes, oregano, basil, and pepper.
  4. Sauté 10 more minutes, until tomatoes are softened.
  5. Then blend all of above in a blender.
  6. Add the mixture to hot broth.
  7. Add celery, bay leaves, red bell pepper, zucchini, and carrot.
  8. Let simmer about ten minutes.
  9. Meanwhile, in skillet, fry tortillas strips in oil until crispy.
  10. Drain on paper towels.
  11. In the same oil, fry potatoes about 5 minutes.
  12. Add to soup mixture with a slotted spoon.
  13. Next, add spinach, washed to the soup.
  14. Turn off the heat on soup. Salt, if needed.
  15. Place avocados in a serving bowl; adding a few drops of lemon juice to prevent discoloration.
  16. Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl.
  17. Pour hot soup over (be sure to get some of everything, except bay leaves, discard them).
  18. Top with avocado and cheese.
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