Sopa Azteca II
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients
2 Tbsp olive oil
1 1/2 cup onions, sliced
1 Tbsp garlic, minced
2 dry Pasilla Chile, seeded
1 1/2 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1/2 tsp salt
1/2 cup cilantro
8 cups chicken broth
1 15 oz can fire roasted tomatoes
1 lime, zested & juiced
3 cups (~ 1 1/4 lb) cooked chicken, shredded
1 1/2 cup asadero cheese, crumbled – as garnish
1 avocado, diced – as garnish
4 cups tortilla strips – as garnish
Directions
Bring a large pot to medium high heat and add olive oil. When hot, add onions, reduce heat, cover and cook (stirring occasionally) ~ 5-7 minutes or until translucent. Add garlic and cook 1-2 minutes or until fragrant.
Stir in de-seeded Pasilla Chile, cumin, coriander, bay leaf, and salt. Cook ~2-3 minutes and add cilantro, broth, tomatoes, lime zest, and lime juice.
Bring to a boil, reduce heat, cover and simmer ~ 45 minutes. Immersion blend or place in a blender until soup is smooth. Strain any solids out of the soup and ladle into bowls. Top with cooked chicken and garnish with cheese, avocado, and tortilla strips.
Add salt to taste.
TIPS:
Substitute 1 Tbsp powdered chile if you can’t find any dried Mexican chiles.
Substitute any crumbly cheese if you can’t find asadero, or use sour cream.
Have some extra cilantro? Throw that on as a garnish as well!
From eatsimplefood.com