4.60 7 Ratings

Sopa Azteca

dairy free •
gluten free •
grain free •
vegan

20 min

As the weather gets cooler, we're all in when it comes to warm soups—like this Sopa Azteca! Made with our Vegan Charro Beans and our Red Enchilada Sauce, this sopa packs delicious heritage-inspired flavor into each bite. Top with all of your favorite toppings like crema, avocado, shredded cheese, and more. ¡Buen Provecho!

Ingredients

2 Tbsp Avocado Oil or Light Olive Oil
½ Onion, diced
½ tsp Mexican Oregano
2 cups Chicken or Vegetable Broth
1 can Siete Charro Beans
½ jar Siete Red Enchilada Sauce
¾-1 lb Shredded Rotisserie Chicken (or vegan alternative)
1 pack Siete Almond Flour Tortillas
Sea salt, to taste
Serving options: sliced avocado, Queso Oaxaca or Cotija, chopped cilantro, lime wedges, sour cream or crema, and tortilla strips

Products Used

Directions

Step 1

In a medium saucepan, heat oil over medium heat and add diced onion. Cook until mostly translucent and lightly browned. Add Mexican oregano and cook until fragrant, about 30 seconds.
Step 2

Add broth, Charro Beans, Red Enchilada Sauce, and shredded chicken to the pot.
Step 3

Simmer to warm through for about 5-10 minutes
Step 4

To prepare the crispy tortilla strips, slice Almond Flour Tortillas into approximately 3-4 inch strips.
Step 5

Either bake or air fry the strips at 350F for 10-12 minutes or deep fry at 350F until crispy. Immediately season with salt to taste
Step 6

Serve the Sopa Azteca with your choice of toppings such as tortilla strips, sliced avocado, cheese, chopped cilantro, lime wedges, sour cream, or crema.