After being gone for a week, we of course came home to an empty fridge. I got up super early this morning to celebrate the 68 degree day and get a market list together. I am so fluid in the mornings, so these tasks are easy and relaxing for me. And I have to be the organized girl on the mission at the grocery store or that can easily go nowhere really fast.
With the first day that feels like a true fall here I knew I wanted to make a delicious soup for dinner. I also knew I wanted to take advantage of the last batch of fresh corn from this season that Whole Foods had. And I had a craving for a delicious soup I actually had on a trip a few years ago to Sedona. Jeff Smedstad makes amazing cuisine and if you are ever in Sedona I highly recommend his restaurant Elote. You will not be dissapointed.
I love the flavors of Mexico this soup brings to my dinner table. It's also incredibly simple to create and low calorie.
SOPA AZTECA RECIPE (serves 6 to 8)
INGREDIENTS FOR THE SOUP:
1 cup diced tomato
6 cups chicken stock
1 Pasilla Chile, stemmed
1 teaspoon Mexican Oregano
2 to 3 teaspoons oil
1/2 cup julienned carrot
1/4 cup chopped white onion
1/2 cup fresh corn kernels
1 jalapeno (optional)
1 cup chopped chicken (I just buy the whole cooked chicken from the market deli)
fresh ground pepper to taste
salt to taste
FOR THE GARNISH:
8 corn tortillas cut into strips and fried
1 peeled and diced avocado
1/4 cup cotija cheese
1/4 cup Oaxacan cheese, shredded
1 to 2 toasted and crumbled or chopped pasilla chiles, depending on spicy you like it
Put the tomato, stock, chile, and oregano in a blender. Puree and set aside
Place a saucepan or stockpot over medium heat and add oil to the bottom. Add the carrot and onion and saute until lightly browned. Add the corn and cook for a minute or two more to develop flavor. Add chicken and the reserved tomato-chile puree. Bring to a simmer and taste for seasoning. Add salt and pepper to taste. Simmer slowly for about ten minutes and you are done ! So simple!
Next comes the garnishing. Divide the soup between deep bowls and evenly garnish to taste. Pass the bowl of lime wedges so your guests can tart up the soup if desired! I personally love lots of lime. And the blend of the cotija and Oaxacan cheeses are just perfection.
Soooo, sooooo good. I cannot wait to eat dinner tonight! Have you ever made Sopa Azteca and what do you do differently with your recipe?!