Red Meat Allergy Friendly Gluten Free Sopa Azteca
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Learn more →Ingredients
4 servings
For the tortilla strips
- 6 corn tortillas (6-inch), cut into ½-inch strips
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- ¼ tsp salt
For the broth
- 1 can (28 oz) whole peeled tomatoes, with juices
- 2 dried pasilla or ancho chiles, stemmed and seeded
- 1 chipotle chile in adobo sauce
- 1 medium white onion, roughly chopped
- 4 garlic cloves, peeled
- 1 tsp ground cumin
- ½ tsp dried oregano
- 4 cups chicken broth
- 2 bone-in, skin-on chicken breasts (about 1.5 lb total)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- 1 ripe avocado, pitted and sliced
- ½ cup mexican crema or sour cream
- ½ cup cotija cheese, crumbled
Can be omittedcotija cheese
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 2 tbsp of the oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until deep golden and crisp. Set aside.
- 2
While the tortilla strips bake, toast the dried pasilla chiles in a dry large skillet over medium heat for about 30 seconds per side, pressing them flat with tongs, until fragrant and slightly darkened. Transfer to a bowl, cover with boiling water, and soak for 10 minutes until pliable, then drain.
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