Sopa Azteca Mexican Tortilla Soup

There's something about the sound of tortilla strips hitting hot oil that makes you stop whatever you're doing. My neighbor Maria taught me sopa Azteca on an ordinary Tuesday afternoon, and what struck me wasn't the recipe itself but how she moved through the kitchen with complete ease, toasting chiles like she could do it with her eyes closed. The broth came together in minutes, but those crispy strips dunked into that smoky, warm tomato base felt like the whole point of cooking. Every time I make this now, I chase that same feeling of simplicity meeting boldness.

I made this for my partner when they were feeling under the weather, and something about handing them a warm bowl with those golden tortilla strips still crackling softly made them smile for the first time in days. That's when I understood this soup isn't just food, it's comfort dressed up in bright garnishes and honest flavor.

Ingredients

• Vegetable oil: You need enough to fry the tortilla strips properly, so don't skimp; I learned this the hard way when soggy tortillas ruined an otherwise perfect bowl.
• White onion and garlic: These form the flavor foundation, and there's no substitute for cooking them slowly until the onion turns completely translucent and sweet.
• Roma tomatoes: Use ripe ones that give slightly when you squeeze them; underripe tomatoes will make the broth taste thin and acidic.
• Dried pasilla and guajillo chiles: These aren't interchangeable with other chiles, they bring specific warmth and earthiness that defines the soup's character.
• Vegetable broth: A good quality broth matters here since it's the base everything else rides on; homemade is ideal if you have it.
• Oregano and cumin: Toast these mentally before adding them to the pot so you remember what they're supposed to smell like.
• Corn tortillas: Fresh ones fry better than day-old, and cutting them thin enough matters for that satisfying crispness.
• Panela cheese: Its mild, slightly salty flavor won't compete with the soup; if you can't find it, queso fresco works when you need it.
• Avocado: Wait to cut it until the last moment, and use a ripe one that yields gently to pressure.
• Fresh cilantro: This bright finish is non-negotiable; it cuts through the richness and makes everything feel fresh.
• Lime wedges: A squeeze into your bowl changes everything, adding sharpness that brings the whole dish into focus.

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Begin with the base:

Heat oil in a large pot and add your chopped onion, letting it cook slowly until it turns completely translucent and soft, about three minutes. Add the minced garlic and stir for another minute until the whole kitchen smells like onion and garlic meeting heat.

Soften the tomatoes:

Add your chopped tomatoes to the pot and let them break down over medium heat for five minutes, stirring occasionally so they don't stick. You'll know they're ready when the juice releases and the pieces start to collapse.

Toast the chiles:

While tomatoes cook, work on a separate dry skillet with your stemmed and seeded pasilla and guajillo chiles, toasting them for just a minute or two until they smell incredible but haven't started to burn. The moment you smell that roasted aroma, you're done.

Build the broth:

Transfer everything from the pot to a blender along with one cup of vegetable broth, and blend until completely smooth, which usually takes about a minute. Return this dark, fragrant mixture back to the pot.

Simmer and season:

Add the remaining broth, oregano, cumin, salt, and pepper to the pot and bring it to a rolling boil. Lower the heat and let it simmer for fifteen minutes so the flavors marry together, tasting and adjusting salt toward the end.

Fry the tortilla strips:

While broth simmers, heat about an inch of oil in a skillet and carefully add your cut tortilla strips in small batches, letting them turn golden and crispy in about one to two minutes. Drain them on paper towels immediately so they stay crisp and don't absorb oil.

Assemble and serve:

Divide crispy tortilla strips among bowls, pour the hot broth directly over them, and then top with panela cheese, fresh avocado, cilantro, and a drizzle of crema if you like. Serve immediately with lime wedges so everyone can squeeze them in to taste.

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The first time I served this to people who grew up with it, they closed their eyes after the first spoonful and got quiet in that way that tells you something's working. That moment made me realize the recipe wasn't just about technique, it was about honoring something real.

The Secret of Smoky Depth

What makes this soup different from other tomato soups is the toasted chiles, which contribute a warm smokiness that lingers without overwhelming. I used to think I needed chipotle or smoked paprika to get that effect, but Maria showed me that pasilla and guajillo chiles already have it built in, you just have to wake them up by toasting. The moment those chiles hit a dry skillet, something shifts in the pot, and the whole broth tastes more intentional and alive.

Why Temperature and Timing Matter

Sopa Azteca isn't forgiving about the order of operations, but not because it's complicated, it's because each element needs to be at its best at the same time. The tortilla strips must be fried right before serving, the avocado can't be cut minutes early or it browns at the edges, and the broth needs to stay hot while you plate. The first time I got all three to the table simultaneously, I understood why this soup feels like it takes effort even though it doesn't.

Making It Your Own

Once you've made this recipe a few times and it stops feeling like instructions and starts feeling like cooking, you can begin playing. Some people add a single chipotle in adobo to the blender for deeper smokiness, others add cooked shredded chicken or even crispy chorizo if they want more substance. The garnish table is where your creativity lives, so whatever you choose to add or leave out, taste it as you go and trust yourself more than you trust the recipe at the end.

• If tortillas start softening before serving, fry a fresh batch at the last moment and keep them on the counter instead of stacking them.
• Make the broth the morning of if you need to save time, then reheat it gently before serving without letting it boil hard.
• Set out all your garnishes in small bowls before you start cooking so assembly feels peaceful instead of rushed.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This soup tastes like someone cares about you, and maybe that's the real recipe worth learning. Make it when you want to feel close to people.

Recipe Questions

→ What makes Sopa Azteca authentic?

Authentic Sopa Azteca relies on dried pasilla and guajillo chiles that are toasted and blended into the broth, creating that characteristic smoky depth. The combination of crispy tortilla strips soaked in hot broth, along with fresh garnishes like panela cheese, avocado, and cilantro, creates the traditional texture and flavor profile.

→ Can I make this spicy?

Adjust the heat by adding a chipotle chile in adobo to the blender or keeping some seeds from the dried chiles. You can also serve with sliced fresh jalapeños or a spicy salsa on the side for those who prefer extra heat.

→ How do I keep tortilla strips crispy?

Fry the strips just before serving and drain them thoroughly on paper towels. Serve immediately by ladling hot broth directly over the strips in individual bowls. Avoid adding strips to the entire pot of broth, as they will become soggy quickly.

→ What can I substitute for panela cheese?

Queso fresco, feta, or mild goat cheese work well as substitutes. These cheeses provide similar creaminess and saltiness that balance the smoky broth. For a dairy-free option, try diced firm tofu or simply omit the cheese and add extra avocado.

→ Can I make this ahead?

Prepare the broth up to 2 days in advance and store it refrigerated. The flavor often improves after resting. Fry tortilla strips fresh before serving, and prepare garnishes like diced avocado and crumbled cheese just before assembling for the best texture and presentation.