SOPA AZTECA, the best Mexican Chicken Tortilla Soup!

Ingredients

• 4 pieces Chicken Thighs, Bone‑in, Skin‑on (about 1.5 lb, pat dry)
• 1 tsp Salt (for seasoning chicken and soup)
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (for searing and frying)
• 2 Bay Leaves (dried)
• 4 cups Chicken Broth (low‑sodium)
• 1 medium Onion (quartered, skin left on for broth)
• 2 Roma Tomatoes (cored, halved)
• 2 Dried Ancho Chilies (stem removed, seeds discarded)
• 2 Dried Guajillo Chilies (stem removed, seeds discarded)
• 2 Garlic Cloves (peeled)
• 1 tsp Ground Cumin (toasted optional)
• 1 cup Black Beans (canned, drained and rinsed)
• 1 cup Corn Kernels (frozen or canned, drained)
• 4 Corn Tortillas (cut into thin strips)
• 1 cup Mexican Shredded Cheese (such as queso fresco or cheddar)
• 2 Serrano Chilies (thinly sliced for garnish)
• ½ cup Sour Cream (for topping)
• 1 Avocado (diced for garnish)
• 2 cups Water (adjust as needed for desired soup consistency)

Instructions

1. Season the Chicken

   Pat the chicken pieces dry with paper towels, then season both sides with 1 tsp salt and ½ tsp black pepper.

   Time: PT5M

2. Sear the Chicken

   Heat 2 tbsp vegetable oil in the Perfect Pot over medium heat. Place the chicken skin‑side down and sear for 3‑4 minutes, then flip and sear the other side for another 3‑4 minutes. Remove and set aside; repeat for all pieces.

   Time: PT8M

   Temperature: Medium heat

3. Simmer the Chicken in Broth

   Return all seared chicken to the pot. Add 4 cups chicken broth, 2 bay leaves, the quartered onion, and a pinch of salt. Bring to a gentle simmer, skim any foam, then cover and cook for 25 minutes until the chicken is cooked through.

   Time: PT25M

   Temperature: Simmer

4. Shred the Chicken

   Remove the chicken pieces, let cool slightly, then shred the meat using two forks. Set shredded chicken aside.

   Time: PT5M

5. Soak Tomatoes and Dried Chilies

   While the broth simmers, place the halved Roma tomatoes, dried ancho chilies and dried guajillo chilies in a bowl of hot water and let soak for 5 minutes until softened.

   Time: PT5M

6. Blend the Base

   Transfer the softened tomatoes, chilies, the quartered onion from the pot, 2 garlic cloves, 1 tsp ground cumin and enough hot broth to cover everything into the blender. Blend until completely smooth.

   Time: PT2M

7. Return Blend to Pot

   Pour the blended mixture back into the Perfect Pot, add an additional 2 cups water (or more broth) to reach desired consistency, and bring to a gentle simmer.

   Time: PT5M

   Temperature: Simmer

8. Add Remaining Ingredients

   Stir in the shredded chicken, 1 cup black beans, and 1 cup corn kernels. Simmer for 15 minutes to let flavors meld.

   Time: PT15M

   Temperature: Simmer

9. Fry Tortilla Strips

   Heat a small amount of oil in the Mini Perfect Pan over medium heat. Add the tortilla strips and fry until golden and crisp, about 3‑4 minutes. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: Medium heat

10. Serve and Garnish

    Ladle soup into bowls. Top each serving with crispy tortilla strips, ¼ cup shredded cheese, sliced serrano chilies, a dollop of sour cream and diced avocado.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

40 g

Fat

12 g

Fiber

6 g