Sopa de Azteca, or Aztec Soup, is a very easy and tasty version of tortilla soup. A simple tomato-based soup is topped with tortillas, avocado and a sprinkling of cheese. All there is to it. The key is to have a well seasoned, tomatoey base for flavor. Lots and lots of flavor. The rest is pretty straightforward. Nice, crispy tortilla chips (homemade or high-quality store-bought are best) add a good bite, the cool, creamy avocado lends this great flavor and brightness to the soup and of course the cotija cheese does what cotija cheese does best-gives the soup a tangy pop of flavor. Yum yum.
WHAT YOU NEED:
– 2 cups of vegetable broth;
– 1 14.5 oz. can of fire-roasted tomatoes;
– 1 4oz. can of fire-roasted diced green chiles;
– ½ to 1 serrano chile, cut lengthwise;
– ½ teaspoon of cumin;
– ½ teaspoon of garlic powder;
-avocado, cut into chunks;
-cotija cheese, crumbled
WHAT YOU DO:
Pour vegetable broth, tomatoes, green chilies and serrano pepper into a medium saucepan. Heat on medium heat until simmering. Add cumin, garlic powder, salt and sugar, if using. Stir and continue simmering for 10-15 minutes for flavors to combine.
Traditionally the soup gets blended but I like to keep it chunky. If blending, blend until smooth then return to stove to keep warm. To serve, ladle soup into bowl, top with a generous amount of tortilla chips, avocado chunks and cotija cheese. Serve immediately before tortilla chips turn soft and mushy.