Save to Pinterest Sopa Azteca, or traditional tortilla soup, is a beloved Mexican classic that brings together smoky, earthy flavors and a satisfying variety of textures. This vibrant soup features a rich tomato-chile broth poured over hand-fried tortilla strips, creating a meal that is both comforting and deeply flavorful.
Save to Pinterest Perfect for a cozy weeknight dinner or a festive gathering, this soup showcases the beauty of Mexican cuisine through simple ingredients like sun-ripened tomatoes and aromatic spices. The addition of fresh cilantro and lime at the end provides a bright contrast to the warm, smoky base.
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: Sauté Aromatics
- 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: Cook Tomatoes
- Add tomatoes and cook until softened, about 5 minutes.
- Step 3: Toast Chiles
- 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: Blend Base
- Transfer the softened tomatoes, onions, garlic, and toasted chiles to a blender. Add 1 cup of vegetable broth and blend until smooth.
- Step 5: Simmer Broth
- 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: Prepare Tortillas
- 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: Assemble and Serve
- 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 texture for your soup, make sure the blender processed the chiles and tomatoes into a completely smooth consistency. If you want an even more refined broth, you can pass the blended mixture through a fine-mesh strainer before returning it to the pot to simmer with the remaining broth and spices.
Varianten und Anpassungen
For an extra smoky kick, try adding a chipotle chile in adobo to the blender with the other ingredients. If you are looking for a non-vegetarian version, adding shredded cooked chicken to the broth while it simmers is a popular adjustment. If panela cheese is unavailable, you can substitute it with feta or queso fresco.
Serviervorschläge
Timing is everything with Sopa Azteca; serve the soup immediately after assembly to ensure the tortilla strips stay perfectly crisp. Provide plenty of lime wedges on the side, as the citrus juice cuts through the richness of the fried tortillas and creamy avocado perfectly.
Save to Pinterest This Sopa Azteca recipe offers a beautiful balance of 11g of protein and 19g of healthy fats per serving. Whether you follow the traditional vegetarian path or add your own twist, it is a masterclass in Mexican comfort cooking that will warm your soul.
Common Recipe Questions
- → What makes Sopa Azteca different from other tortilla soups?
Sopa Azteca distinguishes itself through its smoky dried chile base. The pasilla and guajillo chiles are toasted before blending, creating a deep, complex flavor profile that sets it apart from simpler tomato-based versions. The traditional preparation focuses on the marriage of smoky, spicy, and tangy elements.
- → Can I make the tortilla strips ahead of time?
Fry tortilla strips up to a day in advance and store them in an airtight container at room temperature. They'll stay crisp and ready for serving. Alternatively, you can bake them at 375°F for 10-15 minutes, flipping halfway through, for a lighter version with excellent crunch.
- → What's the best way to achieve the smoky flavor?
Toasting dried chiles in a dry skillet is essential. Heat them just until fragrant, about 1-2 minutes, being careful not to burn them as this creates bitterness. For extra smokiness, add a chipotle chile in adobo to the blender when puréeing the broth base.
- → How do I prevent the tortilla strips from getting soggy?
Serve immediately after ladling hot broth over the strips. The contrast between hot liquid and crispy tortillas is intentional. If you're preparing individual portions, add tortilla strips right before serving. For family-style presentation, serve strips in a separate bowl so guests can add them themselves.
- → What substitutions work for panela cheese?
Panela's mild, creamy texture and slight saltiness make it ideal. Queso fresco offers similar crumble and flavor. Feta provides a tangier alternative with comparable creaminess. Fresh mozzarella cubes work in a pinch, though they lack the traditional tang.
- → Can this soup be frozen?
The broth base freezes beautifully for up to 3 months. Prepare through step 5, cool completely, and freeze in airtight containers. Thaw overnight in the refrigerator, reheat gently, and add fresh tortilla strips and garnishes when serving. Avoid freezing once garnished.
- → How spicy is this soup?
The dried pasilla and guajillo chiles provide mild to medium heat with more flavor than fire. If you prefer more spice, leave some seeds in the chiles or add a chipotle pepper. For a milder version, use only guajillo chiles and reduce the quantity slightly.