Chicken Tortilla Soup (Sopa Azteca)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	231%	102%
vegetables and beans	1033%	58%
aromatics	49%	15%
fat	0%	2%
salt	2%	0%
acid	2%	0%

Where it stands out

• #1 of 41 for broth richness
• #3 of 41 for saltiness
• #3 of 41 for vegetable texture

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

3288 g	8 roma tomatoes (quartered.)
150 g	1 Red onion (quartered)
15 g	5 cloves garlic
6 g	1 tsp salt
1 g	1/2 tsp black pepper
4 g	1 tsp avocado oil
780 g	3 1/4 cup chicken stock
	1 chilli guajillo (deseeded dried)
	1 chilli Anjo (deseeded dried)
15 g	1 chilli chipotle (deseeded dried)
2 g	1/4 tsp salt
0 g	1/8 tsp smoked paprika
6 g	1 tbsp coriander leave (fresh)
7 g	2 tsp dark chocolate
50 g	2 regular tortillas crispy
225 g	1 cup shredded chicken
113 g	1 cup paneer cheese (cut into small cube.)
200 g	1 large Avocado (cut into little cube.)
	coriander (Fresh leaves roughly chopped.)
50 g	2 regular tortilla cut into little stripes and crispy.
	1/3 cup Sourcream
8 g	1/2 tbsp lime juice

Method: 11 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made this last night for dinner. It's a lot of work (having to use our air fryer 3 times, and I still haven't quite got the hang of using it). Interestingly, you quarter the red onion and air fry it with the tomatoes, but I don't see using it in the actual rec” — a cook, 5.0★

“This was an absolute hit with the whole family! I’ve tried a few different tortilla soup recipes over the years, but the flavor in this broth is by far the best. It’s so rich and perfectly seasoned.” — a cook, 5.0★