Photo: Mike Kenneally
Sopa Azteca Recipe
14 ingredients
4 portions
openrecipes
Here's a tried and true recipe that we teach at the De La Tierra cooking school in Oaxaca. As we try to teach the history of the cuisine as well as the dish itself...
Estimated Nutrition (whole recipe, rough)
746
Calories
40g
Protein
43g
Fat
57g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vegetable oil for shallow frying
- 2 cloves garlic, peeled and left whole
- 1/2 small white onion, sliced
- 2 ripe tomatoes, roughly chopped
- 3 cups chicken stock
- 3 corn tortillas, cut into strips
- 6 dried pasilla chiles, stemmed, seeded then pressed flat
- 6 oz shredded chicken*
- 3 oz queso fresco, diced*
- 1 large ripe avocado, diced
- 2 limes, halved
- chopped cilantro
- 2 oz white onion, finely diced
- salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes