Sopa Azteca Mexican Tortilla Soup

Sopa Azteca is a quintessential Mexican comfort dish that delights the senses with its complex, smoky flavors and varied textures. This vibrant soup features a deeply aromatic tomato-chile broth poured over perfectly golden, crispy tortilla strips, creating a meal that is both hearty and refreshing.

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Whether you are looking for a cozy weeknight dinner or an impressive starter for a Mexican-themed feast, this Sopa Azteca hits every note. Garnished with fresh cilantro and a squeeze of lime, it brings the bold tastes of Mexico City straight to your table.

Ingredients

Broth

• 2 tablespoons vegetable oil
• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 4 ripe Roma tomatoes, chopped
• 2 dried pasilla chiles, stemmed and seeded
• 1 dried guajillo chile, stemmed and seeded
• 5 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper

Tortilla Strips

• 8 corn tortillas, cut into thin strips
• Vegetable oil, for frying

Garnishes

• 1 ripe avocado, diced
• 150 g (5 oz) panela cheese, cubed or crumbled
• 1/2 cup fresh cilantro, chopped
• 1/2 cup crema or sour cream (optional)
• 1 lime, cut into wedges

Instructions

Step 1

Heat 2 tablespoons oil in a large pot over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 more minute.

Step 2

Add tomatoes and cook until softened, about 5 minutes.

Step 3

While tomatoes cook, toast the dried chiles in a dry skillet over medium heat for 1–2 minutes, until fragrant. Do not burn.

Step 4

Transfer the softened tomatoes, onions, garlic, and toasted chiles to a blender. Add 1 cup of vegetable broth and blend until smooth.

Step 5

Return the mixture to the pot. Add remaining broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasoning as needed.

Step 6

While the broth simmers, heat about 1 inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 1–2 minutes per batch. Drain on paper towels.

Step 7

To serve, divide crispy tortilla strips among bowls. Ladle hot broth over the strips. Top with panela cheese, avocado, cilantro, and a drizzle of crema. Serve with lime wedges.

Zusatztipps für die Zubereitung

To ensure the best flavor, toast your dried chiles carefully; if they burn, they can impart a bitter taste to the broth. Blending the tomato and chile mixture thoroughly is key to achieving that signature smooth, velvety texture.

Varianten und Anpassungen

For an extra layer of smokiness, add a chipotle chile in adobo to the blender. If you prefer a meat-based version, shredded cooked chicken is a traditional and delicious addition. You can also substitute panela with feta or queso fresco if you can't find it locally.

Serviervorschläge

Serve the soup immediately after assembling to ensure the tortilla strips remain crunchy. Provide extra lime wedges on the side so guests can adjust the acidity to their liking, and don't be shy with the fresh cilantro for a burst of color and herbiness.

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With its warm broth and fresh toppings, Sopa Azteca is a true celebration of culinary tradition. Enjoy every spoonful of this beautiful Mexican classic!

Recipe FAQs

→ What makes Sopa Azteca authentic?

Authentic Sopa Azteca features dried pasilla and guajillo chiles that are toasted and blended into the broth, creating that signature smoky depth. The crispy tortilla strips added just before serving provide essential texture contrast.

→ Can I make this ahead of time?

The broth can be prepared up to 2 days in advance and stored in the refrigerator. However, fry the tortilla strips and prepare garnishes just before serving to maintain the crisp texture.

→ What can I substitute for panela cheese?

Queso fresco, feta, or mild goat cheese work well as substitutes. They provide similar creamy texture and mild flavor that complements the spicy broth.

→ How do I adjust the spice level?

Remove seeds from the dried chiles for milder heat, or add a chipotle chile in adobo during blending for extra smoky spice. Adjust gradually and taste as you go.

→ Is this gluten-free?

Yes, when made with 100% corn tortillas and verified gluten-free broth. Always check labels, especially for cross-contamination if you have severe gluten sensitivity.