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Casa Mexicana's Sopa Azteca

Casa Mexicana's Sopa Azteca

As we enter April showers, this moody gloomy weather can sometimes keep us down, but not with the help of our hearty Mexican soup which is one of the favorites to make at Casa Mexicana. A Sopa Azteca or a sopa de tortilla has its origins in pre-Hispanic times, in the state of Tlaxcala, Mexico. Tlaxcala means "Place where tortillas abound" or "Land of corn."

 

According to the legends of that time, it is said that the first tortilla was prepared by combining fresh corn with dried grains to satisfy an ancient Mayan king. Three thousand years later, the residents of the Tehuacán Valley began using containers made of stone to boil the corn that grew around them and included it as the main ingredient in the tortilla!

 

In the 16th century, the Spanish came to Mexico, and they brought the tradition of soup, as well as chickens and spices to make the broths. You can make the tortilla soup with a chicken or vegetable broth. There are many variations with vegetables and other ingredients for different regions.

 

Mexican soups are served as a main meal because they are so hearty, and inexpensive, as well as an excellent way to warm up. The ancestors say that they have medicinal remedies, useful for colds and recovery from illness or stomach pain.

 

This Sopa Azteca also has the addition of nopales, which makes it an even healthier treat as nopales are rich in many vitamins and used for treating diabetes, high cholesterol, obesity and hangovers. It's also touted for its antiviral and anti-inflammatory properties!

 

Casa México Sopa Azteca Recipe

Serving 4

Difficulty: Easy

Ingredients:

2 Guajillo Chiles

1/2 onion

2 garlic cloves

4 tomatoes

1 jar of Nopales Carey

A pinch of Epazote

8 cups of vegetable or chicken stock

6 tbsp oil

Salt to taste

For toppings:

Fried Pasilla chile strips

Shredded chicken

Avocado

Crema
 

1. For the broth: boil the tomatoes, onion, garlic cloves, Guajillo and Pasilla in the stock until fully cooked, carefully blend the ingredients together with some stock and add salt to taste.

2. Heat the oil in a deep pot on medium heat and pour the blended mixture including remaining stock, add the epazote and the nopales let it simmer for 10 minutes to bring all the flavors together.

3. Prepare your toppings by frying the tortilla and the pasilla strips, cutting the avocado and shredding your chicken.

4. Serve in a deep bowl by topping it with the fried tortilla strips, and the above suggested toppings. Enjoy!

*All Casa Mexicana products needed for this recipe are tagged.

 

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