Sopa Azteca (Mexican Tortilla Soup)

Definitely not your average tomato soup with a smoky kick from chipotles! Serve with slices of avocado, tortilla chips or fried tortilla strips, and a dollop of sour cream.

Prep Time: 15 minutes   Total Time: 35 minutes

WHAT YOU NEED:

12 ripe plum tomatoes (about 3 lbs.), stem end removed

2 Tbsp. olive oil

1 medium onion, chopped (about 1 cup)

3 cloves garlic, minced

1-3 chipotle chiles canned with adobo sauce (optional; see Tip below)

1/2 tsp. salt

Garnishes (see below)

 MAKING IT:

Cut tomatoes into 1-inch chunks; set aside.  In large sauce pan that has a lid, heat olive oil over medium heat.  Add onions and sauté until soft and translucent.  Add garlic stirring often to prevent it from burning. 

To sauce pan, add chopped tomatoes and chipotle peppers (including a bit of the adobe sauce if desired). Cover pan and simmer over medium-low heat for about 15-20 minutes or until tomatoes are soft.

Remove pan from heat and cool slightly.  Puree in batches, using a blender or food processor.  At this point you might want to taste and add additional salt to taste.  Serve hot or chilled. Makes about 8 cups.

Garnishes can include: sour cream, crumbled fresh cheese, tortilla chips/ strips, diced avocado, and fresh cilantro.

TIPS:  

This recipe calls for plum tomatoes because they have more solids and are available in the off-season, but any variety of ripe tomatoes can be used. 

Make this a heartier dish by adding 2-3 cups cubed or shredded cooked chicken.

Everyone has a preference, so here’s a bit help in choosing the right amount of chiles:

·         0 canned chipotle peppers = no heat

·         1 canned chipotle pepper = mild heat

·         2 canned chipotle peppers = medium heat

·         3 canned chipotle peppers = pretty darn hot

Nutrition Information per serving (about 1 cup, without garnishes): 70 Calories; 4g Total Fat; (0g Sat Fat; 0g Trans Fat); 0mg Chol; 170mg Sodium; 8g Total Carb; (2g Fiber; 5g Sugars); 2g Protein; 35% DV Vitamin C