Sopa Azteca Tortilla Soup

My neighbor Maria taught me to make sopa azteca on a Saturday afternoon when smoke from her kitchen drew me over with curiosity. She stood at her stove stirring chiles into a pot, the kitchen filling with this deep, almost smoky perfume that made everything feel ancient and alive at once. When she poured that ruby-colored broth over the crispy tortilla strips, it was like watching something sacred happen in a regular kitchen. The way the cheese melted into it, how the avocado floated on top—I understood immediately why this soup had survived centuries.

I made this for friends during a spontaneous dinner party and watched them go quiet the first time they tasted it, their spoons moving with purpose. One friend asked if I'd been holding out on them all these years, and honestly, I had been—mostly because I didn't know how to make it until that afternoon with Maria. Now it's the soup I reach for when I want to cook something that feels both humble and extraordinary.

Ingredients

• Vegetable oil: You'll need enough to coat the pan for sautéing and another inch or so for frying the tortillas, so don't skimp here—it's what makes those strips golden and crispy.
• White onion and garlic: These two build the foundation of flavor before anything else joins the party.
• Roma tomatoes: Their lower water content means the broth stays rich instead of watery.
• Dried pasilla and guajillo chiles: Toasting these yourself transforms them from flat and dusty to something with real character and smoke.
• Vegetable broth: Five cups total, but you'll use one in the blender and the rest to simmer—this split matters for texture.
• Oregano and cumin: Just enough to whisper their presence, not shout it.
• Corn tortillas: Buy them fresh if you can; they fry better and taste brighter.
• Panela cheese: Its mild, creamy nature is exactly why it works—aggressive cheeses would overpower the soup.
• Avocado and cilantro: Add these last so they stay fresh and vibrant against the heat.
• Crema or sour cream: Optional but worth the small effort; it softens everything beautifully.
• Lime wedges: The final note that ties everything together.

Instructions

Build your aromatic base:

Heat the oil in a large pot and let the onion turn translucent and gentle, then add the garlic—you want both soft and fragrant before anything else arrives. This takes about 4 minutes total and sets the mood for everything that follows.

Soften the tomatoes:

Let them break down in the heat for about 5 minutes until they're collapsing and starting to concentrate their flavor. You'll notice the texture changing from firm to almost melting.

Toast the chiles until they sing:

Dry toast the pasilla and guajillo in a separate skillet over medium heat for just 1 to 2 minutes—the moment they become fragrant, they're done. If you go too far, they turn bitter and acrid, so stay close and pay attention.

Blend into smoothness:

Transfer the softened tomatoes, onions, garlic, and toasted chiles to a blender with 1 cup of broth and blend until completely smooth. This is your liquid gold, the reason the soup tastes so deep and connected.

Finish the broth:

Return the blend to the pot, add the remaining broth and seasonings, bring it to a boil, then drop the heat and let it simmer gently for 15 minutes. Taste it as it simmers and adjust the salt and pepper—this is your chance to make it exactly yours.

Fry the tortilla strips until they're golden armor:

Heat about an inch of oil in a skillet and fry the tortilla strips in batches, 1 to 2 minutes per batch, until they're deep golden and crispy. Don't crowd the pan or they'll steam instead of fry.

Build each bowl like it matters:

Divide the crispy strips among bowls, pour the hot broth over top, then scatter the panela, avocado, and cilantro like you're decorating something precious. Add a drizzle of crema if you're using it, and serve immediately with lime wedges.

Save

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There's something about a bowl of sopa azteca that makes everyone slow down and actually taste what's in front of them. I've watched this soup transform casual meals into moments where people put down their phones and just talk.

The Magic of Dried Chiles

The first time I toasted dried chiles, I was skeptical—they looked like wrinkled leather and smelled vaguely sad. Thirty seconds in a dry skillet changed my entire understanding of what those little things could do. That transformation from dusty and flat to fragrant and alive taught me that cooking isn't about fancy techniques sometimes, just about understanding what's already in your ingredients and coaxing it out.

Timing Your Garnishes

One night I made the soup hours ahead and added all the garnishes at once, thinking I was being efficient. By the time people sat down, the avocado had turned gray, the cilantro had wilted, and the cheese had hardened. Now I keep everything prepped but separate, adding it fresh to each bowl as it gets served. The difference in brightness and texture is remarkable.

Adapting to What You Have

Maria once made this soup with crumbled feta when she didn't have panela, and it was delicious in a completely different way—sharper, more assertive. The framework of the soup is strong enough to hold variations, which is part of what makes it so appealing. I've added roasted chicken when I had it, extra chipotle when I wanted smoke, even crispy shallots when I wanted a different kind of crunch.

• If you can't find pasilla or guajillo chiles, use ancho chiles or even chipotles for a smokier finish.
• The soup freezes beautifully before you fry the tortilla strips, so make it ahead and fry fresh tortillas on serving day.
• Trust your taste buds at the simmering stage—this broth wants to be seasoned properly, not timidly.

Save

Save

Sopa azteca taught me that sometimes the most meaningful dishes are the ones that taste like they belong in a particular place and time, cooked by someone who knows why each ingredient matters. Make this soup, and you'll understand why Maria guards her recipe like a secret.

Recipe FAQs

→ Can I make the broth ahead of time?

Yes, the broth can be prepared up to 3 days in advance and stored in the refrigerator. Reheat before serving and fry tortilla strips fresh for the best texture.

→ What can I substitute for dried pasilla and guajillo chiles?

You can use ancho chiles as a substitute, or add a tablespoon of chipotle in adobo for smokiness. The flavor profile will vary slightly but will still be delicious.

→ How do I keep the tortilla strips crispy?

Fry the tortilla strips until golden and drain them well on paper towels. Add them to bowls just before serving and pour the hot broth over them immediately.

→ Can I bake the tortilla strips instead of frying?

Yes, brush tortilla strips lightly with oil and bake at 375°F (190°C) for 10-12 minutes, flipping halfway, until crispy and golden.

→ What cheese works best if I can't find panela?

Queso fresco or feta cheese are excellent substitutes. Both provide a mild, slightly salty flavor that complements the smoky broth beautifully.

→ Is this soup spicy?

The heat level is mild to medium. Pasilla and guajillo chiles provide more smoky, earthy flavor than intense heat. Adjust spiciness by adding chipotle or serrano chiles.