{"id":6808,"date":"2016-08-30T10:27:58","date_gmt":"2016-08-30T17:27:58","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6808"},"modified":"2016-09-15T15:14:26","modified_gmt":"2016-09-15T22:14:26","slug":"sopa-azteca-skip-chicken-add-black-beans-corn","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/sopa-azteca-skip-chicken-add-black-beans-corn\/","title":{"rendered":"Sopa Azteca, Skip the Chicken, Add Black Beans & Corn!"},"content":{"rendered":"
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\"tortilla<\/a><\/p>\n

I found such a wonderful recipe for sopa azteca (tortilla soup)\u00a0from Rick Bayless<\/a>. You cook blended sauteed onions, garlic and tomatoes down to a paste which gives the broth yummy depth!<\/p>\n

We had sopa azteca with tempura sweet potato, goat cheese and pickled jalepeno tacos, a recipe I still need to post!<\/p>\n

2 tablespoons olive oil
\n1 onion sliced
\n2-3 garlic cloves sliced
\n1 pasilla negro chili dried
\n1 can fire roasted diced tomatoes\u00a0with juice\u00a0(14.5 ounces)
\nWater and vegetable bouillion or stock (I used water with a little Better than Bouillon No Beef Base)
\nA few epazote\u00a0sprigs\u00a0(optional – we happen to live across the street from a Mexican market and fount some!)<\/span>
\nSalt
\n1 can black beans drained and rinsed
\n1\/2 pound frozen corn (half bag)
\nCorn tortillas cut into strips
\nOil for deep frying
\nSliced lemons
\nAvocado
\nSour creme (I’m a huge fan of Knudsen and not really partial to Mexican crema)
\nMexican melting cheese (such as\u00a0quesadilla or asadero-you can sub monterey jack)<\/p>\n

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  1. Heat oil in a skillet and saute onion and garlic until translucent.\u00a0Meanwhile toast the pasilla chili over an open flame just a little.\u00a0Blend the toasted chili with the onion, garlic and fire roasted tomatoes until smooth. You may need to add a little water.\u00a0Pour back into the pan and cook down until a paste forms.<\/li>\n
  2. In a medium stock pot add the paste,\u00a0water 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.<\/li>\n
  3. Meanwhile deep fry the tortilla strips, drain on paper towels and sprinkle with salt.<\/li>\n
  4. Serve the soup in bowls and squeeze with\u00a0lemon and top with avocado,\u00a0sour cream, tortilla strips and cheese!<\/li>\n<\/ol>\n