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.
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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
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- 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.
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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.
