Here’s a tried and true recipe that we teach at the De La Tierra cooking school in Oaxaca. As we try to teach the history of the cuisine as well as the dish itself, I’ve spoken to many people, searched the net and scoured cookbooks to discover the origins of this soup, but to no avail.
Recently, the most frequently mentioned bit of information I hear is that Sopa Azteca is Obama’s favorite Mexican first course. We can speculate from this that it nourishes the body sufficiently to sink some pretty nice three pointers, but we can’t know for sure. What we can know is that this is a sublime dish. The rich broth, smoky Pasilla chile, tender chicken, crisp tortillas and smooth avocado all help to explain it’s prominence on Mexican menus the world over.