Azteca Soup Adopted

Warm, hearty, and deeply flavorful, Azteca Soup Adopted brings the vibrant spirit of Mexican cuisine to your table with a modern twist. This soul-soothing soup features tender shredded chicken simmered in an aromatic broth infused with roasted tomatoes, white onion, garlic, and the smoky heat of guajillo and pasilla chilies. The addition of crispy fried tortilla strips adds a satisfying crunch, while creamy avocado, crumbled queso fresco, and fresh cilantro provide a harmony of textures and bright flavors. Optional epazote leaves enhance the authentic profile, making this dish a celebration of traditional ingredients done right. Perfect for a cozy dinner, this easy-to-follow recipe comes together in just an hour, creating a comforting meal that satisfies and impresses. Serve with a squeeze of lime for a citrusy kick and let every spoonful transport you to the heart of Mexico!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 6 cups chicken broth
• 4 pieces roma tomatoes
• 1 small white onion
• 2 pieces garlic cloves
• 2 pieces dried guajillo chilies
• 1 piece dried pasilla chilies
• 2 pieces epazote leaves (optional)
• 4 pieces corn tortillas
• 3 tablespoons vegetable oil
• 1 large avocado
• 1 cup queso fresco or crumbled feta cheese
• 0.5 cup cilantro leaves
• 1 piece lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Place the chicken breasts in a large pot and pour the chicken broth over them. Bring the broth to a boil, then reduce to a simmer. Cook for 20 minutes or until the chicken is fully cooked. Remove the chicken from the broth and shred it with two forks. Reserve the broth.

Step 2

While the chicken is cooking, heat a dry skillet over medium heat. Toast the guajillo and pasilla chilies for 1-2 minutes on each side until fragrant, being careful not to burn them. Once toasted, remove the stems and seeds from the chilies.

Step 3

In the same skillet, add the roma tomatoes, garlic, and onion (peeled and halved). Roast them until lightly charred and softened, about 5 minutes.

Step 4

Place the toasted chilies, roasted tomatoes, garlic, and onion in a blender. Add 1 cup of the reserved chicken broth and blend until smooth. Strain the mixture through a fine-mesh sieve to remove any solids.

Step 5

Heat the vegetable oil in the large pot over medium heat. Pour in the blended chili mixture and cook for 5 minutes, stirring constantly, until the sauce darkens and thickens.

Step 6

Add the remaining reserved chicken broth to the pot along with the shredded chicken. Stir in the epazote leaves (if using), salt, and black pepper. Simmer for 10 minutes to let the flavors meld.

Step 7

While the soup simmers, cut the corn tortillas into thin strips. Heat a small amount of vegetable oil in a skillet and fry the tortilla strips until crispy. Drain on paper towels and set aside.

Step 8

To serve, ladle the soup into bowls. Top each serving with fried tortilla strips, sliced avocado, crumbled queso fresco, and fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	662.5 grams (662.5g)

Amount per serving	% Daily Value*
Calories	1262

Total Fat 61.00g	78%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 0.00g
Cholesterol 171mg	57%
Sodium 1831mg	80%
Total Carbohydrate 124.50g	45%
Dietary Fiber 26.60g	95%
Total Sugars 14.00g
Protein 61.30g	123%

Vitamin D 0IU	0%
Calcium 1508mg	116%
Iron 7mg	41%
Potassium 1613mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 19.0%

Carbs: 38.5%