I found such a wonderful recipe for sopa azteca (tortilla soup) from Rick Bayless. You cook blended sauteed onions, garlic and tomatoes down to a paste which gives the broth yummy depth!
We had sopa azteca with tempura sweet potato, goat cheese and pickled jalepeno tacos, a recipe I still need to post!
2 tablespoons olive oil
1 onion sliced
2-3 garlic cloves sliced
1 pasilla negro chili dried
1 can fire roasted diced tomatoes with juice (14.5 ounces)
Water and vegetable bouillion or stock (I used water with a little Better than Bouillon No Beef Base)
A few epazote sprigs (optional – we happen to live across the street from a Mexican market and fount some!)
1 can black beans drained and rinsed
1/2 pound frozen corn (half bag)
Corn tortillas cut into strips
Oil for deep frying
Sour creme (I’m a huge fan of Knudsen and not really partial to Mexican crema)
Mexican melting cheese (such as quesadilla or asadero-you can sub monterey jack)
- Heat oil in a skillet and saute onion and garlic until translucent. Meanwhile toast the pasilla chili over an open flame just a little. Blend the toasted chili with the onion, garlic and fire roasted tomatoes until smooth. You may need to add a little water. Pour back into the pan and cook down until a paste forms.
- In a medium stock pot add the paste, water and vegetable bouillion or stock to get the consistency you like (for this soup, I don’t think it should be too thin-the broth has a heft to it without being thick), then add the epazote sprigs and salt to taste. Add the beans and corn and cook to let the flavors meld.
- Meanwhile deep fry the tortilla strips, drain on paper towels and sprinkle with salt.
- Serve the soup in bowls and squeeze with lemon and top with avocado, sour cream, tortilla strips and cheese!