Sopa Azteca | James Beard Foundation

Name: Sopa Azteca | James Beard Foundation
Total time: 90 min
Ingredients: 1/3 cup vegetable oil; 4 corn tortillas, preferably stale store-bought ones, sliced in 1/8-inch strips; 1 1/2 dried pasilla chiles, stemmed, seeded, and deveined; 1 tablespoon lard or vegetable oil; 1 medium onion, sliced; 1 ripe medium tomato, roasted, cored, and peeled; 2 cloves garlic, roasted in a dry skillet until soft, and peeled; 1 1/2 quarts chicken broth; Salt, to taste; 8 ounces boneless, skinless chicken breast, cut into 1/2-inch dice, cooked; 1 cup sour cream, thinned with a little milk; 8 ounces (about 2 cups) grated melting cheese (such as mild cheddar or Monterey Jack); 1 large lime, cut into wedges; 1 avocado, peeled, pitted, and cut into 1/2-inch dice

www.jamesbeard.org

“Yum, yum, yum!” say our menu notes describing this soup, which Geno Bahena made at the Beard House for a Mexico’s Day of the Dead dinner. Not exactly sophisticated food criticism, we admit,...

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Ingredients

1/3 cup vegetable oil
4 corn tortillas, preferably stale store-bought ones, sliced in 1/8-inch strips
1 1/2 dried pasilla chiles, stemmed, seeded, and deveined
1 tablespoon lard or vegetable oil
1 medium onion, sliced
1 ripe medium tomato, roasted, cored, and peeled
2 cloves garlic, roasted in a dry skillet until soft, and peeled
1 1/2 quarts chicken broth
Salt, to taste
8 ounces boneless, skinless chicken breast, cut into 1/2-inch dice, cooked
1 cup sour cream, thinned with a little milk
8 ounces (about 2 cups) grated melting cheese (such as mild cheddar or Monterey Jack)
1 large lime, cut into wedges
1 avocado, peeled, pitted, and cut into 1/2-inch dice