Sopa Azteca (Tortilla Soup with Chipotle and Avocado)

Soup

• 2 tbsp Vegetable oil
• 1 medium White onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 700 g Tomato, ripe
• 2 tbsp Chipotle sauce
• 1 liter Vegetable stock

To serve

• 6 pieces Corn tortillas
• 2 medium Avocado, ripe but firm
• 2 pieces Lime
• 120 g Queso fresco

1. Cut the corn tortillas into thin strips. Dice the onion, crush the garlic, and roughly chop the tomatoes.
2. Heat 1 tbsp of the vegetable oil in a frying pan over medium-high heat. Fry the tortilla strips for 3 to 5 minutes, turning often, until crisp and deep golden, then transfer to a plate.
3. Heat the remaining 1 tbsp vegetable oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes until softened, then stir in the garlic and ground cumin for 30 seconds until fragrant.
4. Add the tomatoes and cook for 5 to 7 minutes, stirring, until they break down and look jammy. Stir in the chipotle sauce, then pour in the vegetable stock and bring to a gentle simmer.
5. Simmer for 10 minutes to meld the flavours, then blend until smooth (or leave slightly chunky if you prefer). Taste and adjust with more chipotle sauce if you want extra heat.
6. Halve and stone the avocados, then cut the flesh into chunks. Cut the limes into wedges and crumble the queso fresco.
7. Ladle the hot soup into bowls and stir through a small handful of tortilla strips in each bowl just before serving. Top with avocado and queso fresco, and squeeze over lime to finish.

Made this recipe? Rate it — a comment is optional.