Soup

Chicken Tortilla Soup (Sopa Azteca) is for Soup.

Chicken Tortilla Soup (Sopa Azteca) takes 30 minutes to prepare.

Chicken Tortilla Soup (Sopa Azteca) takes 60 minutes to cook.

Chicken Tortilla Soup (Sopa Azteca) makes 4 servings.

The ingredients for Chicken Tortilla Soup (Sopa Azteca) are:

1 pepper Jalapeno Peppers
1 serving Pepper, Poblano 1 Pepper (by AGGIEKBEAR03)
3 serving Clove of Garlic (by BCOH1478)
1 tbsp Extra Virgin Olive Oil
74 gram(s) bell pepper, red, sweet, raw
2 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh
12 tbsp Cilantro, raw
3 medium whole (2-3/5" dia) Red Ripe Tomatoes
4 tsp Better Than Boullion Chicken (by J_BASS83)
2 serving 1 Chipotle Pepper in 1 Tbsp Adobo Sauce (by SNAVELA1)
1 lime yields Lime Juice
2 tortilla, medium (approx 6" di Corn Tortillas
1 1tsp Canola Oil
1 fruit without skin and seeds Avocados, California (Haas)
6 oz Mexican Cheese, queso anejo
3 serving Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz.

Here is how you make Chicken Tortilla Soup (Sopa Azteca):

Preheat oven to 375.Line a pan with foil and lay in the chicken breasts. Season with paprika, salt, pepper and garlic powderCover with foil and bake 35 minutes. Heat 8 cups of water in a large pot. When it is boiling, add the Better Than Boullion and one of the chipotle peppers. Let it simmer until the broth dissolves. Turn off heat.While the chicken is cooking, rinse the vegetables.Mince the garlic, jalapeno pepper and poblano pepperChop the red bell pepper Dice the tomatoesSlice the kernels off the ears of cornRoughly chop the cilantroCombine in a small dish these spices: -1 tsp paprika-2 tsp comino (ground cumin)-1/2 tsp salt- 1 tsp ground black pepper- 1/4 tsp ancho chile powder Juice the lime.When the chicken is cool enough, shred it into chunks with a knife and fork.In a large, heavy-bottomed pan, heat the olive oil. Saute the garlic, jalapeno and poblano for about 1 minute. Add the red bell pepper and saute another minute. Add the shredded chicken and toss together. Sprinkle the spice mixture over all this and toss well and saute to coat. Saute about 2 more minutes. Add half the broth, allowing the pan to deglaze. Add the corn and tomatoes and stir together.Add the remaining broth, cilantro and lime juiceSimmer for 30 minutes.While it is simmering, preheat the oven to 475. Have a shallow pan ready.-Cut the corn tortillas into thin ribbons. Toss gently in the canola oil. -Lay the oiled strips in the bottom of the pan in a single layer.-Toast for 3-4 minutes and cool on stove top.Dice the cheese into small cubes and peel, seed and dice the avocado.When you are ready to serve the soup, place the tortilla strps, cheese and avocado in the bottom of four bowls. Add an additional chipotle pepper in the bottom as well for spice lovers.Ladle the soup over the cold ingredients and serve. The heat of the soup will gently melt the cheese and give the tortilla some body. Serving Size: 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user PBILLUPS.

The nutritional information for Chicken Tortilla Soup (Sopa Azteca) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 500.0

• Total Fat: 27.2 g
• Cholesterol: 112.2 mg
• Sodium: 1,301.2 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 6.5 g
• Protein: 38.7 g

Chicken Tortilla Soup (Sopa Azteca) is Mexican cuisine.