Sopa azteca
Cooking Con Claudia · ♥ 5.6K likes · 142.4K views · 5 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb chicken
- 2 whole bay leaves
- 5 tbsp chicken bouillon with salt
- 5 whole roma tomatoes
- 1 whole chile ancho
- 5 whole chile guajillo
- 3 whole chile chipotles
- 3 cloves garlic cloves
- 1 tsp ground cumin
Pat the chicken dry and season with salt and black pepper.
- salt
- black pepper
- oil
Heat a little oil in the pot over medium heat; sear the chicken skin down 3 to 4 minutes, flip and sear another 3 to 4 minutes, in batches.
- hot water
Return all the chicken to the pot, cover with hot water, add the bay leaves, chicken bouillon and a piece of onion and bring to a simmer.
- onion
Skim the top of the broth, cover and cook 25 minutes; check the chicken is fully cooked and remove it.
Add the roma tomatoes and the cleaned ancho and guajillo chiles to the pot and soak 5 minutes until softened.
Transfer them to the blender with the onion and enough broth to cover; add the chipotles, garlic cloves and ground cumin and blend until smooth.
Return the blend to the pot with a little more water and bring to a simmer; taste for salt.
- tortilla strips
- oil
Fry the tortilla strips in a little oil over medium heat until golden.
- Mexican shredded cheese
- chiles serranos
- sour cream
- avocado
Top each bowl with tortilla strips, shredded cheese, serrano and ancho chiles, sour cream and avocado.
Toppings and tasting