Sopa Azteca

Ingredients(for 1 large bowl (approx. 2 cups per serving))

• 3 small Corn tortillas (cut into strips)
• 2 medium Tomatoes (ripe, chopped)
• 3 cups Vegetable broth (low-sodium)
• 1 whole Pasilla chile (deseeded and stemmed)
• 1/2 medium White onion (chopped)
• 2 cloves Garlic (minced)
• 1/2 Avocado (sliced) - optional
• 1/4 cup Queso fresco (crumbled, or panela cheese) - optional
• 2 tbsp Cilantro (chopped) - optional
• 1 Lime (cut into wedges) - optional
• to taste Salt
• 1 tbsp Olive oil (or avocado oil)

Instructions

1. 1

   Preheat oven to 180°C (350°F). Arrange tortilla strips on a baking sheet, brush lightly with 1/2 tbsp olive oil, and bake for 10 minutes until crisp and golden.

   10 minutes

   For extra crunch, ensure the tortilla strips do not overlap on the baking sheet.

2. 2

   While tortillas bake, heat remaining olive oil in a pot over medium heat. Sauté onion and garlic until fragrant and translucent, about 3 minutes.

   3 minutes

   Stir continuously to avoid burning the garlic.

3. 3

   Add chopped tomatoes and pasilla chile. Cook for 5 minutes until tomatoes soften. Remove chile, blend the mixture with 1 cup of broth until smooth, then return to pot.

   7 minutes

   Blending with broth helps achieve a silky soup base.

4. 4

   Pour in the remaining vegetable broth. Simmer uncovered for 7-8 minutes, allowing flavors to meld. Season with salt to taste.

   8 minutes

   Simmer gently to preserve the fresh taste of the tomatoes.