Sopa Azteca


  • salt
  • 2 oz white onion, finely diced
  • chopped cilantro
  • 2 limes, halved
  • 1 large ripe avocado, diced
  • 3 oz queso fresco, diced
  • 6 oz shredded chicken
  • + 7 more ingredients
    • 6 dried pasilla chiles, stemmed, seeded then pressed flat
    • 3 corn tortillas, cut into strips
    • 3 cups chicken stock
    • 2 ripe tomatoes, roughly chopped
    • ½ small white onion, sliced
    • 2 cloves garlic, peeled and left whole
    • vegetable oil for shallow frying

Fill a wide-base pan with enough oil to create a depth of around 1cm, and heat on a medium flame. The oil is hot enough when the corner of a tortilla strip sizzles when introduced. At this point, add half the tortilla strips to the oil and gently fry until crisp and lightly golden. Remove and dra...

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