Mexican Sopa Azteca

Ingredients

• 2 chicken breasts
• 1 onion
• 4 garlic cloves
• 4 tomatoes
• 3 dried guajillo chillies (soaked)
• 1 chipotle in adobo
• 1 tsp cumin
• 1.2 litres stock
• 3 tbsp oil
• To top: 6 corn tortillas cut into strips and fried, 1 avocado, queso fresco, lime, coriander, soured cream

Instructions

1. Poach chicken in stock 20 min; shred.
2. Char tomatoes, onion and garlic.
3. Blend with soaked chillies, chipotle, cumin and some stock.
4. Fry the paste in oil 5 min.
5. Add stock; simmer 15 min.
6. Add chicken to warm.
7. Fry tortilla strips until crispy.
8. Ladle soup; top with everything.

Serving suggestions

• Squeeze plenty of lime.

Storage & reheating

Broth keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions