Eosinophilic Esophagitis Friendly Vegan Sopa Azteca
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Learn more →Ingredients
4 servings
For the tortilla strips
- 6 corn tortillas, cut into ½-inch strips
- 3 tbsp olive oil, divided
- ½ tsp salt, divided
For the soup
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1 lb roma tomatoes (about 4 medium), halved
- 1 medium white onion, quartered
- 4 garlic cloves, unpeeled
- 1 chipotle chile in adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cups vegetable broth
- 1 cup water
- salt and pepper to taste
For serving
- 1 ripe avocado, diced
- ¼ cup fresh cilantro leaves
- 2 limes, cut into wedges
- vegan sour cream, for serving (optional)
Can be omittedvegan sour cream
- sliced jalapeño, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the tortilla strips on a baking sheet, drizzle with 2 tbsp of the olive oil, and toss to coat. Spread in a single layer and season with 1/4 tsp salt. Bake for 12–15 minutes, flipping once halfway through, until the strips are deep golden and crisp. Set aside.
- 2
While the tortilla strips bake, heat a large dry skillet over medium-high heat. Add the guajillo and ancho chiles and press them flat with a spatula for 15–20 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to a bowl, cover with boiling water, and soak for 15 minutes until softened. Drain and discard the soaking water.
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