Save to Pinterest Sopa Azteca is a quintessential Mexican dish that brings warmth and vibrant flavors to the table. This soulful soup features a deeply aromatic broth made from roasted tomatoes and toasted dried chiles, poured over a bed of crispy, golden tortilla strips. Garnished with creamy panela cheese, fresh avocado, and a touch of cilantro, it is a perfect balance of textures and heat.
Save to Pinterest Whether you are looking for a comforting vegetarian meal or a flavorful starter for a Mexican-themed dinner, Sopa Azteca is a versatile choice that never fails to impress with its presentation and heartiness.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Broth: 2 tablespoons vegetable oil, 1 medium white onion (chopped), 3 garlic cloves (minced), 4 ripe Roma tomatoes (chopped), 2 dried pasilla chiles (stemmed and seeded), 1 dried guajillo chile (stemmed and seeded), 5 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon ground black pepper.
- Tortilla Strips: 8 corn tortillas (cut into thin strips), vegetable oil for frying.
- Garnishes: 1 ripe avocado (diced), 150 g (5 oz) panela cheese (cubed or crumbled), 1/2 cup fresh cilantro (chopped), 1/2 cup crema or sour cream (optional), 1 lime (cut into wedges).
Instructions
- Step 1
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 more minute.
- Step 2
- Add tomatoes and cook until softened, about 5 minutes.
- Step 3
- While tomatoes cook, toast the dried chiles in a dry skillet over medium heat for 1–2 minutes, until fragrant. Do not burn.
- Step 4
- Transfer the softened tomatoes, onions, garlic, and toasted chiles to a blender. Add 1 cup of vegetable broth and blend until smooth.
- Step 5
- Return the mixture to the pot. Add remaining broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasoning as needed.
- Step 6
- While the broth simmers, heat about 1 inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 1–2 minutes per batch. Drain on paper towels.
- Step 7
- To serve, divide crispy tortilla strips among bowls. Ladle hot broth over the strips. Top with panela cheese, avocado, cilantro, and a drizzle of crema. Serve with lime wedges.
Zusatztipps für die Zubereitung
When toasting the dried chiles, ensure you only cook them until fragrant; over-toasting can make the broth bitter. Always taste the broth after simmering for 15 minutes to adjust the salt and pepper to your preference.
Varianten und Anpassungen
For extra smokiness, blend a chipotle chile in adobo into the broth. If panela cheese is unavailable, feta or queso fresco are excellent substitutes. You can also add shredded cooked chicken for a non-vegetarian version.
Serviervorschläge
Serve this soup immediately after assembly to ensure the tortilla strips remain perfectly crisp. Accompany each bowl with fresh lime wedges to provide a bright, acidic contrast to the smoky chile flavors.
Save to Pinterest Mastering Sopa Azteca is about embracing the bold, traditional ingredients of Mexico. Each spoonful offers a harmonious blend of spice, creaminess, and crunch that defines this beloved culinary classic.
Recipe FAQs
- → Can I bake the tortilla strips instead of frying?
Yes, brush tortilla strips with oil and bake at 375°F (190°C) for 10-12 minutes until crispy, turning halfway through.
- → What can I substitute for panela cheese?
Feta cheese, queso fresco, or even firm mozzarella work well as substitutes for panela cheese in this soup.
- → How do I prevent the tortilla strips from getting soggy?
Add tortilla strips to individual bowls just before serving and ladle the hot broth over them immediately. Serve right away.
- → Can I make the broth ahead of time?
Absolutely. The broth can be prepared up to 3 days in advance and refrigerated. Reheat before serving and fry tortillas fresh.
- → What makes this soup smoky?
The smoky flavor comes from toasting dried pasilla and guajillo chiles. You can enhance it by adding a chipotle chile in adobo.
- → Is this soup spicy?
The heat level is mild to medium. Pasilla and guajillo chiles provide flavor depth with moderate spice. Adjust by adding more or fewer chiles.
