Sopa Azteca (Traditional Mexican Tortilla Soup) – A Comforting, Flavor-Packed Classic

Sopa Azteca is one of those simple dishes that feels like a warm hug. It’s smoky, slightly spicy, and rich with tomato and chile flavor. Crisp tortilla strips soak up just enough broth to stay tender but still have a little bite.

Add creamy avocado, salty cheese, and a squeeze of lime, and you’ve got a bowl that hits every note. It’s affordable, weeknight-friendly, and special enough for guests.

What Makes This Special

Sopa Azteca stands out because it layers flavors without fuss. You toast the chiles, blend a quick tomato base, and simmer it into a broth that tastes slow-cooked.

The fried tortilla strips bring texture and corn aroma that you can’t get from store-bought chips alone.

Traditional toppings turn a humble soup into a complete meal. Avocado adds creaminess, queso fresco or cotija adds salt and tang, and lime brightens every spoonful. You can keep it vegetarian, or add shredded chicken if you like. Either way, it’s deeply satisfying and easy to adapt.

Ingredients

• 8 corn tortillas, cut into thin strips
• Vegetable oil, for frying (about 1 cup, or enough to shallow-fry)
• 3 dried pasilla or ancho chiles, stems and seeds removed
• 4 ripe tomatoes (or one 14.5 oz can of fire-roasted tomatoes)
• 1 small white onion, roughly chopped
• 3 garlic cloves
• 6 cups chicken or vegetable broth
• 1–2 canned chipotle chiles in adobo (optional, for heat and smokiness)
• 1–2 tablespoons tomato paste (optional, for deeper color)
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons neutral oil (for sautéing the sauce)
• 1 ripe avocado, diced
• 1 cup queso fresco or cotija, crumbled (or shredded Monterey Jack)
• 1/2 cup Mexican crema or sour cream
• Fresh cilantro, chopped
• 2 limes, cut into wedges
• Optional: 2 cups cooked, shredded chicken

Instructions

1. Fry the tortilla strips: Heat about 1 inch of oil in a wide pot over medium heat.

   Fry tortilla strips in batches until golden and crisp, 2–3 minutes per batch. Drain on paper towels and lightly salt. Set aside.
2. Toast the dried chiles: In a dry skillet over medium heat, toast pasilla or ancho chiles for 30–45 seconds per side until fragrant and slightly darkened.

   Do not burn. Soak them in hot water for 10 minutes to soften, then drain.

3. Blend the base: In a blender, add tomatoes, onion, garlic, softened chiles, chipotle (if using), cumin, and tomato paste. Blend until smooth.
4. Cook the sauce: In a large pot, heat 2 tablespoons oil over medium.

   Pour in the blended sauce and cook, stirring, for 5–7 minutes until it thickens and darkens slightly. This step builds flavor.

5. Add broth and simmer: Stir in the broth and bay leaf. Bring to a gentle boil, then reduce to a simmer for 15–20 minutes.

   Season with salt and pepper.

6. Add chicken (optional): If using shredded chicken, stir it in and warm through for 3–4 minutes.
7. Assemble bowls: Place a handful of crispy tortilla strips in each bowl. Ladle hot soup over the strips.
8. Garnish: Top with avocado, queso fresco, a swirl of crema, and cilantro. Serve with lime wedges.

   Add more tortilla strips on top for crunch.

Keeping It Fresh

Store the tortilla strips and soup separately. The broth keeps in the fridge for 3–4 days or in the freezer for up to 3 months. The tortilla strips stay crisp in an airtight container at room temperature for a few days.

Reheat the soup gently on the stove.

Add fresh avocado and garnishes right before serving. If the broth thickens in the fridge, splash in a little water or broth to loosen it.

Benefits of This Recipe

• Flexible and forgiving: Works with chicken or vegetable broth, fresh or canned tomatoes.
• Budget-friendly: Uses pantry staples and turns tortillas into the star.
• Balanced nutrition: Protein from chicken or cheese, fiber from corn tortillas and tomatoes, healthy fats from avocado.
• Big flavor, minimal effort: Toasted chiles and a quick simmer deliver a complex, restaurant-quality taste.

What Not to Do

• Don’t skip toasting the chiles. It unlocks the smoky, deep flavor that defines the soup.
• Don’t simmer with the tortilla strips in the pot. They’ll turn mushy. Add them to the bowls instead.
• Don’t burn the chiles. A bitter flavor will overpower the soup.

  Lightly toasted is enough.

• Don’t skip the lime. The acidity brightens the broth and balances the richness.

Variations You Can Try

• Roasted Tomato Base: Roast tomatoes, onion, and garlic until charred, then blend for a smokier broth.
• Vegetarian: Use vegetable broth and skip the chicken. Add black beans or roasted corn for extra body.
• Spicy: Add an extra chipotle chile or a splash of adobo sauce.
• Creamier: Stir in a little Mexican crema at the end for a silkier finish.
• Herby: Add a few epazote leaves while simmering, or finish with fresh oregano.
• Cheese Swap: Try Oaxaca or Monterey Jack for a melty, stretchy topping.

FAQ

Can I use store-bought tortilla chips?

You can, but freshly fried strips have better flavor and texture. If using chips, choose thick, unsalted ones and add them to the bowl just before serving.

What if I can’t find pasilla or ancho chiles?

Use guajillo chiles or a mix of guajillo and a little chipotle for depth.

The flavor will be slightly different but still delicious.

Is this soup spicy?

It’s mild to medium by default. Control heat by adjusting the chipotle or removing chile seeds. Serve with extra lime to balance spice.

Can I make it ahead?

Yes.

Make the broth up to 3 days ahead and fry tortilla strips in advance. Reheat the broth, then assemble with fresh toppings right before serving.

How do I thicken the soup?

Let it simmer a bit longer to reduce, or blend in a small handful of fried tortilla strips to naturally thicken the broth.

What protein works best?

Shredded rotisserie chicken is quick and tasty. For a vegetarian option, add beans or sautéed mushrooms.

Can I use canned tomatoes?

Absolutely.

Fire-roasted canned tomatoes add a nice smoky flavor and are a great shortcut when fresh tomatoes aren’t at their best.

In Conclusion

Sopa Azteca proves that simple ingredients can create big, memorable flavor. With toasted chiles, a bright tomato base, and crisp tortilla strips, every bowl feels special. Keep the garnishes generous and the lime handy, and you’ll have a comforting classic you’ll make again and again.