Sopa Azteca

This recipe may look more daunting than it really is.  It’s really just a soup base, with simple instructions on other small parts.  Not everything is necessary – but it all comes together to create a unique and delicious soup. Give it a try!

Inspired by this recipe… I was making that soup first, but then just had an insane craving for a more Mexican Inspired dish… so I took it a different direction mid cook.  (Hence why there is Basil and Thyme in my recipe! hah – you can omit those if you want … but it was actually really good!)

You can also simplify this recipe by using regular tortillas instead of the faux tortillas.  I just didn’t have any lying around, and I wanted some of that texture in the soup.

sopaAzteca

Ingredients for Soup Base

  • 2 Cans (14.5oz ea) Muir Glen Diced Tomatoes
  • 1 small (6oz) Can Tomato Paste
  • 6 to 8 C Vegetable Broth
  • 1 T Chili Powder
  • 1 – 2 t Chipotle Powder
  • 1/2 T Cumin
  • 1 t Spicy Paprika
  • 1 T Basil
  • 1 T Thyme
  • 1 Lime (Zest + Juice)
  • 1 T Balsamic Vinegar
  • 1 Large Yellow Onion
  • 2 Large Cloves Garlic
  • 2 t Dried Cilantro (or some Fresh – or Omit)
  • For inside the soup
    • 1 Green Bell Pepper
    • Arugula
    • 2 Eggs
    • Green Onions

Faux Tortilla Strips (or skip and use regular)

  • 2 T Garbanzo Bean Flour
  • Water

Horseradish Lime Cilantro Sauce

  • Juice of 1/2 Lime (use other half in soup!)
  • 2 T Greek Yogurt
  • Cilantro to taste
  • 1/2 T Prepared Horseradish (add slowly!!! adjust to your taste, prepared can be strong and vary)
  • 1 t Honey
  • 1 t Dijon Mustard

Directions for Soup

  1. Heat oil over medium heat and add sliced onions.  Reduce to low heat, stir occasoinally and cook for 40 mins until caramelized.
  2. Once finished, pull some onions out for topping soup with later.  Bring heat back up slightly, add in the garlic and cook for about a minute, then add in 2 Cans Diced Tomatoes, Vegetable Broth and Tomato Paste.  Bring to a boil, then reduce to a simmer and cook for about 40 mins.
  3. Add in spices.  Tasting and adjusting as desired. Add Balsamic slowly, only a touch for the acidity and richness.  Taste and adjust (always!)
  4. The base of your soup is done!

Faux Tortilla Strips 

  1. Mix 2 T Garbanzo Bean Flour with enough water to make the batter slightly more runny than pancake batter.  I usually do a slightly over 1:1 ratio. (with the higher ingredient being Water)
  2. Heat Coconut (or other high heat oil) over high heat, add in the mixture, and cook for about a minute, then flip.  Reduce heat to low and cook for a few minutes more on each side, until it gets a bit crispy (it will be a bit bread-y – not really crisp)

Horseradish Lime Cilantro Sauce 

  1. I wouldn’t skip this part, it adds a delicious flavor topping! Simply combine all ingredients, I usually add horseradish last, and add slowly to taste.

Final assembly!

  1. Cook eggs to your desired likeness (I fried mine over medium – still runny yolk).
  2. Place some Arugula in a bowl, pour soup base over.
  3. Top with Egg, Sliced Bell Pepper, Faux Tortilla Strips, Green Onions (adding cheese would be delicious…of course…. but I skipped it this round).
  4. Serve!

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