Sopa Azteca Mexican Tortilla Soup (Printable Version)

Smoky tomato-chile broth with crispy tortilla strips, panela cheese, avocado, and cilantro.

# What You'll Need:

→ Broth

01 - 2 tablespoons vegetable oil
02 - 1 medium white onion, chopped
03 - 3 garlic cloves, minced
04 - 4 ripe Roma tomatoes, chopped
05 - 2 dried pasilla chiles, stemmed and seeded
06 - 1 dried guajillo chile, stemmed and seeded
07 - 5 cups vegetable broth
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - 1 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Tortilla Strips

12 - 8 corn tortillas, cut into thin strips
13 - Vegetable oil for frying

→ Garnishes

14 - 1 ripe avocado, diced
15 - 5 oz panela cheese, cubed or crumbled
16 - 1/2 cup fresh cilantro, chopped
17 - 1/2 cup crema or sour cream
18 - 1 lime, cut into wedges

# Steps:

01 - Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
02 - Add chopped Roma tomatoes to the pot and cook until completely softened, about 5 minutes, stirring occasionally.
03 - While tomatoes cook, place dried pasilla and guajillo chiles in a dry skillet over medium heat. Toast for 1 to 2 minutes until fragrant, being careful not to burn them.
04 - Transfer softened tomatoes, onions, garlic, and toasted chiles to a blender. Add 1 cup vegetable broth and blend until completely smooth. Work in batches if necessary.
05 - Return blended mixture to the pot. Add remaining 4 cups vegetable broth, dried oregano, ground cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasoning as needed.
06 - While broth simmers, heat approximately 1 inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 1 to 2 minutes per batch. Drain on paper towels.
07 - Divide crispy tortilla strips among serving bowls. Ladle hot broth over the strips. Top with panela cheese, diced avocado, fresh cilantro, and a drizzle of crema. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The contrast between crispy tortilla strips and silky broth keeps every spoonful interesting, like a textural adventure in one bowl.
  • It comes together in under an hour but tastes like you've been simmering it all day, which feels like winning at cooking.
  • You can prep everything ahead and fry tortillas fresh just before serving, making it perfect for impressing people without stress.
02 -
  • Tortilla strips go mushy if they sit in broth too long, so fry them as close to serving time as you can manage—your texture will thank you.
  • Never skip toasting the dried chiles; that two minutes of dry heat unlocks an entirely different depth than using them raw.
03 -
  • If you're frying tortillas and they're not crisping, your oil probably isn't hot enough—give it another minute and test with a single strip before committing.
  • Blending the broth until completely smooth is what separates this from chunky vegetable soup; it should be silky enough that it glides across your palate.
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