Chintestle Chicken Tortilla Soup (Sopa Azteca)
Soup season is here, and we're living for this warming comfort food recipe for Chicken Tortilla Soup (or Sopa Azteca) from cookbook author Sonia Mendez Garcia.
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Cooking tools:
- Pot
- Saucepan
- Slotted spoon
- Paper towel
- Plate
- Cutting board
- Chef's knife
- Fork
- Mixing bowl
- Serving bowl
- Ladle
- Stove
- Measuring cup
- Measuring spoon
- Kitchen scale
- Tongs
- Spider strainer
- Wooden spoon
- Colander
- Paring knife
- Airtight container
Ingredients
- 2 large boneless chicken breasts, 2 lbs., 520 gr
- 1 jar ¡Ya Oaxaca! Chintestle Adobo/Sauce
- ½ med. white onion, 186 gr
- 3 large cloves of garlic, 28 gr
- 3 bay leaves
- 1 1/2 tsps. salt
- 8 c water or chicken broth
- 3 c vegetable oil
- 2 chile ancho, 40 gr, stems and seeds removed
- 12-15 corn tortillas sliced into strips
- 10 oz queso panela or fresco, sliced into cubes
- 2 avocados, diced or sliced
- 1/2 c Mexican crema
- 2 limes sliced into wedges
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