Sopa Azteca (Tortilla Soup)

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Sopa Azteca (Tortilla 
Soup)
(Recipe adapted from RickBayless.com)

Ingredients:

2 lbs. bone-in chicken breast 
Cilantro 
2 medium onions 
4 cloves garlic 
2 dried ancho chilies 
4 large roma tomatoes, cut in wedges 
2 tablespoons olive oil 
8 cups chicken broth 

Garnishes:

1 cup Mexican crema 
8 oz. shredded asadero cheese (or Chihuahua cheese) 
3 large avocadoes, cut into bite-size pieces 
Fried (or baked) Tortilla Strips 
Limes, cut in wedges 

Directions:
Place the 
bone-in chicken breasts in a 4-quart stockpot with 10 cups of water.  Add 1 of 
the medium onions, cut in half, 1 clove of garlic, and a couple of sprigs of 
fresh cilantro; season generously with salt and pepper.  Cover the stock pot and 
bring to a boil over high heat.  Reduce heat to medium-low and continue to cook 
until the chicken is done cooking.  (About an hour.)  Let the chicken cool 
slightly.  Shred the chicken, or cut it into bite size pieces.

Once the 
chicken has finished cooking, toast the dried ancho chilies over an open flame 
for a few seconds on each side.  Soak the chilies in 1 cup of hot chicken broth 
or water.  Remove the stems and seeds from chilies, set aside.  Heat a 
comal, griddle or non-stick skillet over medium-high heat.  Toast the 
tomatoes turn soft and black spots have started to form on the skin; set 
aside.

In a large 4-quart pot, heat the olive oil. 
 Slice the remaining medium onion into 1/4-inch slices.  Add the onions and 
garlic the pot and saute, stirring occasionally, until they just start to 
caramelize; remove from heat. 

Transfer the onions, garlic, tomatoes, ancho 
chilies and the broth/water they were soaked in to a blender cup.  Puree until 
smooth.  Return the 4-quart pot to medium-high heat.  Carefully pour the puree 
into the pot.  Let the puree simmer until the color starts to darken and the 
sauce starts to thicken.  Stir in the remaining 7 cups of chicken broth and add 
the chicken.  (I used the broth the chicken was cooked in.)  Let simmer over 
medium heat for about 15 minutes for the flavors to meld together. 

Garnish with Mexican crema, shredded 
cheese, chopped avocado, and fried (or baked) tortilla strips.  Finish it off 
with a squeeze of fresh lime juice.  Enjoy!!!

copied from lacocinadeleslie.com

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MTMan Members Profile Send Private Message Find Members Posts Add to Buddy List Cook's Assistant Joined: 23 April 2011 Location: Brookings, OR. Status: Offline Points: 98	Post Options Post Reply Quote MTMan Report Post Thanks(0) Quote Reply Topic: Sopa Azteca (Tortilla Soup) Posted: 08 May 2012 at 22:53
	*Sopa Azteca* (Tortilla Soup) (Recipe adapted from RickBayless.com) Ingredients: 2 lbs. bone-in chicken breast Cilantro 2 medium onions 4 cloves garlic 2 dried ancho chilies 4 large roma tomatoes, cut in wedges 2 tablespoons olive oil 8 cups chicken broth Garnishes: 1 cup Mexican crema 8 oz. shredded asadero cheese (or Chihuahua cheese) 3 large avocadoes, cut into bite-size pieces Fried (or baked) Tortilla Strips Limes, cut in wedges Directions: Place the bone-in chicken breasts in a 4-quart stockpot with 10 cups of water. Add 1 of the medium onions, cut in half, 1 clove of garlic, and a couple of sprigs of fresh cilantro; season generously with salt and pepper. Cover the stock pot and bring to a boil over high heat. Reduce heat to medium-low and continue to cook until the chicken is done cooking. (About an hour.) Let the chicken cool slightly. Shred the chicken, or cut it into bite size pieces. Once the chicken has finished cooking, toast the dried ancho chilies over an open flame for a few seconds on each side. Soak the chilies in 1 cup of hot chicken broth or water. Remove the stems and seeds from chilies, set aside. Heat a comal, griddle or non-stick skillet over medium-high heat. Toast the tomatoes turn soft and black spots have started to form on the skin; set aside. In a large 4-quart pot, heat the olive oil. Slice the remaining medium onion into 1/4-inch slices. Add the onions and garlic the pot and saute, stirring occasionally, until they just start to caramelize; remove from heat. Transfer the onions, garlic, tomatoes, ancho chilies and the broth/water they were soaked in to a blender cup. Puree until smooth. Return the 4-quart pot to medium-high heat. Carefully pour the puree into the pot. Let the puree simmer until the color starts to darken and the sauce starts to thicken. Stir in the remaining 7 cups of chicken broth and add the chicken. (I used the broth the chicken was cooked in.) Let simmer over medium heat for about 15 minutes for the flavors to meld together. Garnish with Mexican crema, shredded cheese, chopped avocado, and fried (or baked) tortilla strips. Finish it off with a squeeze of fresh lime juice. Enjoy!!! copied from lacocinadeleslie.com

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 09 May 2012 at 04:51
	As they say in Spanish: Yum!

AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 09 May 2012 at 05:45
	I would definitely eat that!

africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 09 May 2012 at 05:48
	Good timing we entering the winter now .looks yummy
	Ahron

ChrisFlanders Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343	Post Options Post Reply Quote ChrisFlanders Report Post Thanks(0) Quote Reply Posted: 09 May 2012 at 06:00
	Very nice indeed! I have no idea what ancho peppers are; hot ones?

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 09 May 2012 at 06:15
	Ancho peppers are the dried form of Poblanos, Chris. If they're not available in your markets, substitute any mild, green chili. Or hotter ones if you prefer. Poblano/ancho peppers are rather mild, running up to 1,500 SHUs (Scoville Heat Units). For comparison, Jalapenos runn up to 10,000, and Cayenne up to 50,000.

ChrisFlanders Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343	Post Options Post Reply Quote ChrisFlanders Report Post Thanks(0) Quote Reply Posted: 09 May 2012 at 10:13
	Thanks Brook! So, this is something I may try out soon.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 10 May 2012 at 09:40
	MT MAN, Lovely take on Tortilla Soup ... I had lived in Mexico for 2 years, and have travelled there numerous times ... Your plating garnish is right on. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.