Sopa Azteca Mexican Tortilla Soup

The first time I had Sopa Azteca was at a tiny corner restaurant in Mexico City where the waiter warned me about the dried chiles floating in my bowl. I laughed, took a spoonful, and spent the next十分钟 searching for words between gasps. That smoky, rich broth with its shock of cool avocado and salty cheese became my obsession, and I spent months recreating it in my tiny Brooklyn kitchen until my roommate started requesting it every rainy Tuesday.

Last winter during a snowstorm I made a double batch for friends who were stuck at my place unexpectedly. We stood around the stove with spoons, adding toppings and debating whether more pasilla chiles would push it over the edge into too spicy territory. The bowls were empty before we even made it to the table, and someone asked if I could teach them how to make it the next weekend.

Ingredients

• Vegetable oil: Two tablespoons for the broth base creates the foundation for sautéing aromatics
• 1 medium white onion, chopped: Onion provides the sweet, aromatic backbone that balances the chile heat
• 3 garlic cloves, minced: Fresh garlic adds depth and ties the flavors together
• 4 ripe Roma tomatoes, chopped: Fresh tomatoes bring natural acidity and sweetness to the broth
• 2 dried pasilla chiles: Pasillas offer a mild, fruity heat with complex earthy notes
• 1 dried guajillo chile: Guajillo adds subtle warmth and a deep red color without overpowering
• 5 cups vegetable broth: A quality broth forms the soup base so choose one you enjoy drinking straight
• 1 teaspoon dried oregano: Mexican oregano has a citrusy, earthy profile that complements the chiles perfectly
• 1/2 teaspoon ground cumin: Cumin adds warmth and earthiness that ties all the spices together
• 1 teaspoon salt: Essential to bring out all the layered flavors in the broth
• 1/4 teaspoon ground black pepper: Freshly ground adds a bright finish to the spice blend
• 8 corn tortillas, cut into thin strips: Day-old tortillas fry up crispier and hold their texture better in broth
• Vegetable oil for frying: You need about an inch in the skillet for properly crispy strips
• 1 ripe avocado, diced: Perfectly ripe avocado melts slightly into the hot soup for creamy contrast
• 150 g panela cheese, cubed or crumbled: Panelas mild, milky flavor balances the bold broth without overpowering
• 1/2 cup fresh cilantro, chopped: Cilantro adds brightness and cuts through the rich, smoky broth
• 1/2 cup crema or sour cream: A drizzle cools down any heat and adds luxurious texture
• 1 lime, cut into wedges: A squeeze of lime right before eating brightens every single element

Instructions

Build the aromatic base:

Heat two tablespoons oil in a large pot over medium heat, add the chopped onion, and sauté until translucent and fragrant, about three minutes. Add the minced garlic and cook for one more minute until it releases its aroma but take care not to brown it.

Soften the tomatoes:

Add the chopped tomatoes to the pot and cook for about five minutes until they break down and release their juices. This step concentrates the tomato flavor before blending.

Toast the dried chiles:

While tomatoes cook, toast the dried pasilla and guajillo chiles in a dry skillet over medium heat for one to two minutes until fragrant and slightly pliable. Watch them carefully because they go from perfectly toasted to burnt in seconds.

Blend the broth base:

Transfer the softened vegetables and toasted chiles to a blender, add one cup of vegetable broth, and blend until completely smooth. Hold the lid down tight with a towel because hot liquid expands when blended.

Simmer the soup:

Return the blended mixture to the pot, stir in the remaining broth, oregano, cumin, salt, and pepper, and bring everything to a boil. Reduce heat and let it simmer for fifteen minutes, then taste and adjust seasoning if needed.

Fry the tortilla strips:

While the broth simmers, heat about an inch of oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about one to two minutes per batch, then drain on paper towels and season lightly with salt.

Assemble and serve:

Divide the crispy tortilla strips among bowls, ladle the hot broth over the top, and finish with panela cheese, diced avocado, chopped cilantro, and a drizzle of crema. Serve immediately with lime wedges on the side so everyone can brighten their own bowl.

Save

This soup became a comfort staple during a particularly cold February when my apartment heating went out. Something about standing over the stove toasting chiles and frying tortillas made the kitchen feel warmer than any radiator could, and my friends started showing up with their own bowls whenever the forecast called for snow.

Making It Your Own

Once you master the base, play around with the chile combinations depending on what you find at your market. I have added a chipotle in adobo when I wanted a deeper smoky punch, and sometimes I throw in an ancho chile for sweetness. The broth is forgiving as long as you keep the total dried chile count around three medium pods.

The Perfect Tortilla Strips

I learned the hard way that fresh tortillas turn tough and chewy instead of crisp when fried. Use day-old tortillas, or let fresh ones sit out uncovered for a few hours to dry slightly. Cut them as uniformly as possible so they fry at the same rate, and do not crowd the pan or they will steam instead of crisp.

Make-Ahead Strategy

The broth actually tastes better the next day, so I often make it the night before and refrigerate it in an airtight container. Fry the tortilla strips fresh though, because even the crispest ones lose their magic overnight. If you want to get fancy, set up a toppings bar and let everyone build their own perfect bowl.

• Keep the garnishes cold and separate until serving time to maintain textural contrast
• Warm your bowls before ladling the hot broth to keep everything hotter longer
• Have extra limes on hand because the first squeeze is never enough

Save

There is something profoundly satisfying about a soup that combines smoky, hot, cold, creamy, and crisp in every single spoonful. I hope this becomes the recipe you turn to on cold nights, rainy afternoons, or whenever you need something that feels like a warm embrace.

Recipe Q&A

→ What makes Sopa Azteca authentic?

Authentic Sopa Azteca uses dried pasilla and guajillo chiles toasted until fragrant, then blended with tomatoes to create the signature smoky broth. The tortilla strips must be fried until crispy and added just before serving to maintain texture.

→ Can I make this ahead of time?

The broth base can be prepared up to 2 days in advance and stored refrigerated. However, fry the tortilla strips fresh and assemble bowls just before serving to prevent sogginess.

→ What can substitute for panela cheese?

Queso fresco, feta, or mild cotija cheese work well as substitutes. These provide similar creamy texture and mild saltiness that balances the spicy broth.

→ How do I adjust the spice level?

Reduce the number of dried chiles or remove their seeds for milder flavor. For more heat, add a chipotle chile in adobo sauce during blending. Always taste and adjust seasoning after simmering.

→ Is this suitable for gluten-free diets?

Corn tortillas are naturally gluten-free, making this suitable for gluten-free diets. Always verify tortilla labels for cross-contamination warnings and ensure all other ingredients are certified gluten-free.

→ What's the best way to store leftovers?

Store broth and garnishes separately in airtight containers. Broth keeps refrigerated for 3-4 days or frozen for 3 months. Tortilla strips lose crispness when stored, so fry fresh for leftovers.