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5 from 6 votes
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Sopa Azteca

A delicious Mexican soup made in the crockpot.

Course: Main Course, main dish
Cuisine: Mexican, soup
Keyword: avocado, chicken, chipotle, corn tortilla, crema, fire roasted tomatoes, green onion
Servings: 4 to 6 servings
Author: HelenFern
Ingredients
  • 1 pound boneless, skinless chicken thighs
  • 1 Tablespoon chipotle chili in adobo sauce, minced
  • 1 16oz can diced fire roasted tomatoes
  • 3-1/2 cups chicken stock
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemon pepper½ teaspoon salt½ teaspoon ground cumin¼ cup dry rice (optional)
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 cup raw rice
Garnishes
  • 1 doz corn tortillas
  • 1/4 cup corn oil for frying
  • crumbled Mexican queso fresco cheese
  • Mexican crema
  • cilantro
  • green onion, chopped
  • fresh jalapeño pepper, diced
  • avocado, chopped
  • lime, cut into wedges
  • Mexican chicharones, chopped (not the bagged)
Instructions

  1. Cut the chicken into bite sized pieces.

  2. Place the chicken and the rest of the soup ingredients, except the rice, in a crock pot.  Cook on low and cook for 8-9 hours. 

  3. Add it during the last two hours.

  4. Put the oil in a small, deep pan and heat on medium-high.  Cut 5 or 6 tortillas into small strips while the oil is heating.

  5. Cook the strips until they are a golden brown.  Remove from the oil and drain on paper towels.

  6. Chop the garnishes.

  7. Fill a bowl with the soup and let each person add the garnishes they want.

  8. Serve with warm tortillas on the side.

Recipe Notes

 

Fin real Chicharron at a Mexican market and get some freshly cooked.

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