Caldo Azteca, also known as Aztec Soup, is a flavorful and hearty Mexican soup. A step-by-step guide to making it:
Ingredients:
For the Soup:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz/400g) diced tomatoes
- 1 can (14 oz/400g) black beans, drained and rinsed
- 1-2 canned chipotle peppers in adobo sauce (adjust to your spice preference)
- 8 cups (2 liters) chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- 2-3 tbsp vegetable oil
For Garnish :
- 4-6 corn tortillas, cut into strips
- Vegetable oil for frying
- 1-2 avocados, sliced
- 1 cup shredded Monterey Jack or cheddar cheese
- Sour cream or Mexican crema
- Fresh cilantro leaves
- Lime wedges
Instructions:
1. Prepare the Chicken:
- Season the chicken breasts or thighs with salt and pepper.
- Heat 2-3 tablespoons of vegetable oil in a large soup pot over medium-high heat.
- Add the chicken and cook until browned on both sides, about 3-4 minutes per side.
- Remove the chicken from the pot and set it aside.
2. Saute the Aromatics:
- In the same pot, add chopped onions and minced garlic. Cook until they become translucent and fragrant, about 2-3 minutes.
3. Add Tomatoes and Spices:
- Stir in the diced tomatoes, ground cumin, dried oregano, and chipotle peppers in adobo sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
4. Simmer with Chicken Broth:
- Return the browned chicken to the pot.
- Pour in the chicken broth.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
5. Shred the Chicken:
- Once the chicken is fully cooked, remove it from the soup and shred it using two forks.
6. Blend the Soup:
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
7. Add Black Beans:
- Add the drained and rinsed black beans to the soup and stir to combine.
8. Return Shredded Chicken:
- Return the shredded chicken to the pot and simmer for an additional 10-15 minutes to heat through and meld the flavors.
9. Prepare Tortilla Strips:
- While the soup is simmering, heat vegetable oil in a skillet over medium-high heat. Fry the corn tortilla strips until they are crispy and golden brown. Drain on paper towels.
10. Serve Caldo Azteca:
- Ladle the hot soup into bowls.
- Top each bowl with avocado slices, shredded cheese, fried tortilla strips, a dollop of sour cream or Mexican crema, fresh cilantro leaves, and a lime wedge for squeezing.
Enjoy your homemade Caldo Azteca! It's a flavorful and satisfying soup perfect for any occasion.