How to Make Sopa Azteca

By Cafe Delites · 45 min

Ingredients

Instructions

1. Put the quartered Roma tomatoes, quartered red onion, one garlic clove (peeled), avocado oil, salt and pepper into the air fryer basket or bowl, and toss to coat.
2. Meanwhile, in a saucepan, add the chicken stock, smoked paprika, 1/4 tsp salt, coriander leaves, and the guajillo, anjo and chipotle chillies. Bring to a boil on high heat, then turn off the heat and set aside.
3. Air-fry 2 regular tortillas, sprayed with cooking oil, at 200°C for about 5 to 10 minutes, until golden brown and crispy.
4. Cut 2 regular tortillas into strips, spray with cooking oil, season with a pinch of salt and pepper, and toss to coat. Air-fry these strips until crispy.
5. In a blender, combine the cooked tomatoes, the warm stock, the 2 crispy tortillas and 10 g dark chocolate. Blend for about 2 minutes until smooth.
6. Pass the soup through a strainer to remove any unblended chilli or tortilla pieces. Pour into a large saucepan and simmer over medium-low heat.
7. To assemble, divide the shredded chicken evenly among the bowls.
8. Place half of the paneer cubes on each bowl, then ladle the soup over the chicken and paneer until all the soup is used.
9. Top each bowl with the remaining paneer and the diced avocado, then add the crispy tortilla strips.

Summarized from Cafe Delites's video. Watch it for the details.

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