Authentic Sopa De Tortilla (Sopa Azteca)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 bowls
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Calories
65 kcal
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Course
Main Course
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Cuisine
Mexican
Authentic Sopa De Tortilla (Sopa Azteca)
Description
This soup starts with blending Roma tomatoes, chicken stock, a stemmed pasilla chile, and Mexican oregano into a smooth base. Separately, carrots and onions are sautéed until lightly browned, then combined with the pureed broth and seasoned with salt and black pepper. The shredded chicken is added and the soup simmers to meld flavors.
The resulting broth is rich and savory, balanced by the earthy spice of pasilla chile and the freshness of the tomato base. The texture contrasts between the tender vegetables and chicken, and crispy baked tortilla strips used as a topping add crunch. Avocado cubes and crumbled queso panela or similar cheese add creaminess and mild tang, finished with lime juice and cilantro for zest and herbaceous notes.
This soup is hearty and typical of Mexican cuisine, ideal as a comforting meal or starter. The preparation includes optional ingredients, such as carrots to bulk up the broth, and tips on blending the broth in batches to avoid overflow.
Ingredients
- 1 cup Roma tomato diced
- 6 cups chicken preferably homemade, or stock
- 1 Pasilla chile stemmed
- 1 teaspoon Mexican oregano
- 1 Tablespoon vegetable oil
- ½ cup carrot julienned, about 1 carrot
- ¼ cup onion chopped
- ½ Tablespoon black pepper fresh ground
- 1 teaspoon kosher salt
- 2 cups chicken cooked shredded
Toppings
- 8 corn tortilla baked, cut into strips
- 1 avocado peeled & diced
- ½ cup queso panela cheese crumbled, plant-based queso, queso fresco or cotija cheese
- lime wedges
- cilantro chopped
Instructions
- Place the tomato, stock, pasilla chile, and oregano in a blender. Puree and set aside. (see note #1 below)
- Place a saucepan or stockpot over medium heat and add oil to coat the bottom. Add the carrot and onion and saute until lightly browned.
- Add the tomato-chile puree, salt & pepper. Bring to a simmer and taste for seasoning. Add more if needed.
- Add the shredded chicken and simmer for about 10 minutes to develop flavor.
- Serve hot and garnish with the tortilla strips, avocado & cheese. Squeeze some lime juice to taste if desired.
Notes
- Blend the tomato and stock mixture in batches if needed to prevent blender overflow.
- Carrots are added to increase volume but can be omitted according to preference.
- Calorie count is for the soup base only; toppings vary and are not included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 65kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 213mg | 9% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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