Sopa Azteca

San Angel Inn...  I love the San Angel Inn.  If I had to pick a restaurant I just couldn't miss during a Disney trip, San Angel Inn would be on the short list.  Come to think of it, I think I've eaten there at every single vacation I've had since I was young.  The food is incredible, diverse, and unique, and the atmosphere is so beautifully authentic it's hard to not feel like you're watching the stars in a busy Mexican marketplace.  

San Angel Inn is also the meal where, more often than not, I end up exploring tastes, flavors, and textures I'd never believe would go together.  One of them is the Sopa Azteca.  First off, I'm not a fan of tomato-based soup.  Secondly, I'd never heard of avocados used as the bulky filler in a soup.  Thirdly, tortillas as noodles?  Not even softened tortillas, but crunchy strips?  The idea of it wasn't working for me.  But it was the first course of the "Traditional Mexican Meal" chef's offering, so I was willing to give it a go.  
 
The first bite was heaven.  I can't explain it, but the soft avocado and the crunchy tortillas with the somewhat sweet tomatoes, it just all worked.  And the presentation was genius.  Instead of combining everything together and serving it as a regular soup, the peppers, avocado, and tortilla strips were arrainged at the bottom of the soup bowl and the server poured the warm broth into the bowl table side, keeping all the textures of the avocado and the crunchiness of the tortillas as they should be.

Absolutely brilliant.

When I prepared this at home, I did make a slight change.  The red chili peppers I replaced with diced red bell peppers, simply because the pepper selection here in New England is somewhat scant.  It still tasted almost exactly like what they serve at the San Angel Inn.

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Sopa Azteca

As is served at The San Angel Inn, Mexico Pavilion, EPCOT

 

°o°  3 tablespoons olive oil, divided
°o°  1/3 cup onion, chopped

°o°  1-1/3 cup tomatoes, peeled, seeded and chopped
°o°  1 teaspoon garlic

°o°  1 quart chicken broth
°o°  2 tablespoon dill
°o°  2 whole red chili peppers, fresh

°o°  4 soft corn tortillas

°o°  1/2 cup ripe avocado, cubed

°o°  4 tablespoon sour cream

°o°  1/4 cup Monterey Jack cheese, shredded

Heat 2 tablespoons of oil in a large saucepan and sauté’ onion, tomatoes, and garlic until tender, 5 minutes or so. Add chicken broth and dill. Cover and simmer for at least 20 minutes.

Remove seeds and stems from peppers and cut each in 2 pieces lengthwise. Cut tortillas in 1/3-inch strips and set aside. Heat remaining tablespoon of oil in small skillet and sauté peppers for 30 seconds. Remove and drain on paper towel. Add tortilla strips and cook until golden brown. Remove and drain separately on paper towel. 

Divide peppers, tortilla strips and avocado among 4 heavy bowls. Pour hot chicken broth into bowls. Garnish with sour cream and Monterey Jack cheese.

Yield: 4 Servings 

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