Sopa Azteca
Sopa Azteca, also known as Mexican tortilla soup, is a flavorful and comforting dish perfect for Day of the Dead celebrations. Made with roasted tomatoes, smoky pasilla chilies, and crispy tortilla strips, this traditional recipe is a soul-warming blend of earthy spices and fresh toppings like avocado, cheese, and lime. Easy to customize with protein, spicy or mild flavors, and creamy garnishes, this authentic Mexican soup is ideal for family gatherings or a cozy night in. Discover how to make this iconic Sopa Azteca on Satisfy Your Cravings and bring the taste of Mexico to your table!
Equipment
- Blender: To blend the roasted tomatoes, chilies, and aromatics into a smooth soup base.
- Large Pot or Dutch Oven: For cooking the soup and bringing all the flavors together.
- Tongs or Spatula: To handle the chilies and roasted tomatoes safely.
- Skillet (optional): For toasting the pasilla chilies.
- Knife and Cutting Board: For chopping vegetables and garnishes.
- Ladle: For serving the soup.
- Frying Pan or Deep Fryer (optional): For frying the tortilla strips if making fresh ones.
- Paper Towels: To drain the fried tortilla strips and absorb excess oil.
Ingredients
For the Soup Base:
- 4 Large ripe tomatoes, roasted
- 1 Medium onion, roughly chopped
- 2 Cloves garlic, peeled
- 1-2 Dried pasilla or ancho chilies (for a milder option, use one chile)
- 4 Cups Chicken or vegetable broth
- 1 Tsp Ground cumin
- Salt and pepper to taste
For Garnishes:
- 8-10 Corn tortillas, cut into strips and fried until crisp
- 1 Avocado, diced
- 1/2 Cup Fresh Mexican crema or sour cream
- 1 Cup Shredded cheese (queso fresco or Monterey jack)
- 1 Lime, cut into wedges
- Fresh cilantro leaves, chopped
Optional Add-Ins:
- Shredded rotisserie chicken
- Black beans, rinsed and drained
- Corn kernel, roasted or fresh
Instructions
- Step 1: Prepare the Soup BaseBegin by roasting the tomatoes over an open flame or in the oven at 450°F until their skins are charred and they’re softened. Set aside to cool slightly, then remove the skins.In a large pot, heat a bit of oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 4-5 minutes.Meanwhile, toast the pasilla chilies in a dry skillet for a minute or two on each side until they become fragrant. Remove seeds if a milder soup is desired.
- Step 2: Blend the IngredientsIn a blender, combine the roasted tomatoes, toasted chilies, cooked onion, and garlic. Blend until smooth. If the mixture is too thick, add a splash of broth.Pour the tomato-chile mixture into the pot and bring to a simmer, allowing it to cook for 10-15 minutes until flavors meld.
- Step 3: Add the Broth and SeasoningsAdd the chicken or vegetable broth to the tomato mixture, stirring well. Season with cumin, salt, and pepper.Let the soup simmer on low heat for 20-30 minutes. For a thicker consistency, reduce the broth slightly; for a lighter soup, add more broth as desired.
- Step 4: Prepare GarnishesWhile the soup simmers, fry your tortilla strips in hot oil until they’re golden and crispy, then set them on a paper towel to drain excess oil.
- Step 5: Serve and EnjoyLadle the soup into bowls, topping each with fried tortilla strips, diced avocado, a spoonful of crema, shredded cheese, a squeeze of lime, and fresh cilantro.Optional: Add shredded chicken, black beans, or corn for a heartier version.
