Sopa Azteca Mexican Tortilla Soup

The first time I encountered Sopa Azteca was in a tiny Mexico City restaurant where the owner refused to translate the menu. I pointed at what everyone else was eating, and within minutes, a steaming bowl arrived. The aroma alone made me understand why this soup has endured for centuries.

Last winter, I made this for friends who swore they hated tomato soup. One bowl in, they were fighting over the last tortilla strips. Thats the thing about this soup, it converts people through texture and depth alone.

Ingredients

• Vegetable oil: The foundation for sautéing our aromatics and achieving perfectly crisp tortilla strips.
• White onion: Provides sweetness that balances the chiles heat.
• Garlic cloves: Three cloves give backbone without overpowering.
• Ripe Roma tomatoes: Their low water content means deeper flavor and better texture.
• Pasilla and guajillo chiles: These dried chiles bring the signature smoky depth, not heat.
• Vegetable broth: Five cups create a rich base without masking the chile flavors.
• Dried oregano and cumin: Classic Mexican spices that tie everything together.
• Corn tortillas: Cut into strips and fried until golden, theyre the soul of this soup.
• Panela cheese: Its mild creaminess perfectly offsets the smoky broth.
• Ripe avocado: Adds buttery richness in every bite.
• Fresh cilantro: Brightens the entire bowl with herbal freshness.
• Crema and lime wedges: The finishing touches that make each bowl complete.

Instructions

Build the aromatic foundation:

Heat oil in your large pot over medium heat, cook the onion until translucent, then add garlic for just one minute. You want softened, not browned.

Soften the tomatoes:

Add chopped tomatoes and cook about five minutes until they break down completely. This concentrates their natural sweetness.

Toast the chiles carefully:

In a dry skillet, toast the dried chiles for one to two minutes until fragrant. Watch closely because burned chiles taste bitter.

Create the smooth base:

Blend the softened vegetables, toasted chiles, and one cup of broth until completely smooth. Take your time here.

Simmer to perfection:

Return the blended mixture to your pot, add remaining broth and spices, then simmer gently for fifteen minutes. Taste and adjust salt as needed.

Fry the tortilla strips:

Heat oil about one inch deep and fry tortilla strips in batches until golden and crisp. This step is absolutely crucial for authenticity.

Assemble with intention:

Divide tortilla strips among bowls, ladle hot broth over them, then crown with cheese, avocado, cilantro, and crema. Serve lime wedges alongside.

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My sister once forgot to fry the tortilla strips and tried baking them instead. They were chewy instead of crisp, and the soup lost its magic. Sometimes tradition exists for a reason.

Making It Your Own

Add a chipotle chile in adobo during blending if you crave extra smokiness and heat. For protein lovers, shredded chicken transforms this into a complete meal that still honors its vegetarian roots.

Finding The Right Ingredients

Mexican markets carry the best dried chiles and authentic panela cheese. If you cannot find panela, queso fresco or even feta work surprisingly well as substitutes.

Perfecting The Texture

The secret lies in blending until absolutely smooth, then straining if you are particular about texture. But honestly, rustic is beautiful here.

• Fry tortilla strips right before serving for maximum crunch.
• Keep garnishes prepped and ready so assembly happens quickly.
• Warm your bowls first to keep everything hot longer.

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Every time I serve this soup, someone asks for the recipe. There is something deeply satisfying about a dish that looks complex but comes together with such honest ingredients.

Recipe Questions & Answers

→ What makes Sopa Azteca authentic?

Authentic Sopa Azteca features dried pasilla and guajillo chiles toasted and blended into the broth, creating a smoky, complex flavor base. The combination of crispy fried tortilla strips added just before serving, along with traditional garnishes like panela cheese and crema, defines this classic Mexican soup.

→ How do I keep the tortilla strips crispy?

Fry tortilla strips in batches until golden and crisp, about 1–2 minutes per batch, then drain on paper towels. Always add strips to bowls immediately before ladling hot broth over them. Serve right away to maintain crunch—timing is crucial for the perfect texture contrast.

→ Can I make this soup ahead of time?

Prepare the broth base up to 2 days in advance and refrigerate. Fry tortilla strips fresh before serving. The broth actually develops deeper flavor overnight. Reheat gently while frying tortillas, then assemble bowls immediately for best results.

→ What cheese substitutes work best?

Panela cheese provides mild flavor and creamy texture. If unavailable, substitute with queso fresco for similar crumbly texture, or feta for a tangier bite. Avoid strongly flavored cheeses that might overpower the delicate chile broth balance.

→ How spicy is this soup?

The spice level is medium-balanced. Dried pasilla and guajillo chiles offer mild heat with rich, smoky flavor rather than intense burn. Adjust by removing chile seeds before toasting, or add a chipotle in adobo during blending for extra smoky heat and depth.

→ Is this soup gluten-free?

Corn tortillas are naturally gluten-free, making this suitable for gluten-free diets. However, always check tortilla package labels for potential cross-contamination warnings. The remaining ingredients—vegetables, chiles, cheese, and avocado—are all naturally gluten-free.