Hydro Veggies

Hydroponic Produce from Philippines

Sopa Azteca (Mexican Tomato Soup)

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Sopa Azteca

This Sunday is May 5th, in Spanish: “Cinco de Mayo”, on this day people celebrate Mexican culture and heritage though it is not Mexico’s Independence Day. Since food is part of a society’s culture, we think it is a good reason for joining in the celebration with a dish made with our hydroponic vegetables!

This tomato soup is known as Sopa Azteca; it is an excellent option for lunch or dinner and it is always gentle on your stomach. There is a debate on whether it is best runny, like a broth, or dense (creamy). We prefer the latter.

Ingredients

1 onion

2 tomatoes (medium size)

300gr cooked chicken breast, shredded

1 sachet of dehydrated tomato soup (76gr)

1 cup (250ml) water

3 cups (750ml) chicken stock

tiny splash of olive oil

coriander for garnish

salt to taste (if needed)

hot pepper sauce to taste

Serve with:

1 ripe avocado

fried corn tortilla chips.

cheese (as much or as little as you like)

Serves: 4

Directions

Finely chop the onion and dice the tomatoes. Put a pot over medium heat with a tiny splash of olive oil, add the chopped onion, cook until crystalized, then add the diced tomatoes. Cook until tender, add the shredded chicken.

In a small bowl pour the contents of the sachet and mix in with the cup of water until homogeneous. Then add 1 cup of chicken stock. Mix in and pour over the pot, add the remaining 2 cups of chicken stock. –Here is a variation, if you are not able to find a sachet of dehydrated tomato soup, you may substitute it for 2 small cans of tomato soup, eliminate the cup of water and use 1 1/3 cups (332ml) of chicken stock.–

Stir constantly, bring to a boil. Carefully check if it needs any more salt, it may not be the case if the chicken stock is already quite salty.

If you are brave, you may add hot pepper sauce to give it a “little kick” or serve it on the side so each one may add it according to their taste or tolerance to heat. Serve, sprinkle the cheese and add the coriander leaves as garnish.

For serving, there are two options: 1) sprinkle the tortilla chips and add a diced quarter of the avocado; 2) serve the tortillas and avocado on the side and when you are ready to eat, then take a bit of the avocado with your spoon, dip it in the soup and top with tortilla chips. Either way, is the perfect bite!

Happy Cinco de Mayo!

Source: Original.

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