SOPA AZTECA
San Angel Inn Restaurante, Mexico EPCOT
3 tbs olive oil, divided
1/3 cup onion, chopped
1 1/3 cups tomatoes, peeled, seeded & chopped
1 tsp garlic
1 quart rich chicken broth
2 tbs fresh dill, chopped (or 2 tsp dried)
2 whole red chili peppers, fresh
4 soft corn tortillas
1/2 c ripe avocado, cubed
4 tbs sour cream
1/4 cup Monteray Jack cheese, shredded
Heat 2 tbs oil in a large saucepot. Saute onion, tomnatoes & garlic until tender, about 5 minutes. Add chickem broth and dill; cover & simmer for 20 minutes.
Remove seeds & stems from peppers and cut each into 2 pieces lenghtwise. Cut tortillas into 1/3 inch strips and set aside. Heat remaining oil & saute peppers for 1 to 2 minutes. Remove & drain on a paper towel. Add tortilla strips to the skillet & cook until golden brown. Remove and drain separately on a paper towel.
Divide peppers, tortilla strips, and avocado cubes amongst 4 heavy ceramic or clay bowls. Pour hot chicken broth into bowls. Garnish with sour cream & cheese.
Thank you! Thank you, Thank you. We loved this recipe when we were there and didn't get the recipe. My husband asked if I had started making it already. Thank you!!!!
I haven't had the pleasure of dining there yet, but after seeing this recipe I know I would at least like to try the soup....lol. I LOVE avocado and never would have thought to put it in a soup .... very interesting.
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