Name: Sopa Azteca
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Dried red chile pepper pods - 5; Tomatoes, cut into wedges - 5; Onion, cut into wedges - 1 small; Chicken bouillon - 1 cube; Dried oregano - 4 teaspoons; Ground thyme - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Vegetable oil as needed - 2 teaspoons; Corn tortillas, cut into strips - 4; Mexican crema, or to taste - ¼ cup; Limes, cut into wedges - 2; Avocado, cubed - 1

Ingredients for - Sopa Azteca

1. Dried red chile pepper pods 5

2. Tomatoes, cut into wedges 5

3. Onion, cut into wedges 1 small

4. Chicken bouillon 1 cube

5. Dried oregano 4 teaspoons

6. Ground thyme 2 teaspoons

7. Salt and ground black pepper to taste 2 teaspoons

8. Vegetable oil as needed 2 teaspoons

9. Corn tortillas, cut into strips 4

10. Mexican crema, or to taste ¼ cup

11. Limes, cut into wedges 2

12. Avocado, cubed 1

How to cook deliciously - Sopa Azteca

1 . Stage

Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.

2 . Stage

Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.

3 . Stage

Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.

4 . Stage

Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.

5 . Stage

Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.