Servings
Font
Back
Aztec Soup
0 from 0 votes

Aztec Soup

Aztec Soup, or Sopa Azteca as it's known in Mexico, is a flavorful and comforting dish with deep roots in Mexican culinary history.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 460 kcal
Course: Soup
Cuisine: International

Ingredients

  • 6 tomato medium
  • 2 garlic peeled
  • ½ yellow onion
  • 5 cups chicken stock sodium free
  • 2 tablespoons olive oil
  • 5 leaves basil
  • 2 pasilla chilies cored and seeded and halved
  • 3 corn tortilla
  • ½ cup vegetable oil
  • 1 avocado cubed
  • 1 cup Oaxacan cheese
  • lime quartered lime

Instructions

    Cup of Yum
  1. Cut the tortillas into strips and fry over high heat until golden brown. Remove the tortilla strips from the oil with a slotted spoon. Place on paper towel.
  2. Broil the tomatoes until the skin blackens, peel off skin.
  3. Broil the pasilla chilies halves until the skin blackens, peel off skin. Sautee in a skillet with a shadow of olive oil, the garlic cloves, roasted pasilla chilies and basil for about 3 minutes.
  4. Puree these ingredients with the tomatoes and the juice rendered by the tomatoes if any. Make sure there are no chunks remaining.
  5. Heat 1 tablespoon of oil in a pot and add the pureed mixture. Boil until the puree thickens and turns red, about 5 minutes.
  6. Add the chicken stock and salt to taste. Cook for 15 minutes over medium heat stirring occasionally
  7. To serve place tortillas strips in each bowl and pour the soup on top. Garnish with cubed avocado and cheese. Squeeze desired amount of lime and enjoy.

Notes

  • Substitutions and Additions
  • While the traditional Sopa Azteca has its unique charm, there are numerous ways to customize this soup to your preference or dietary needs:
  • While the traditional Sopa Azteca has its unique charm, there are numerous ways to customize this soup to your preference or dietary needs:
  • Protein: Besides shredded chicken, you can add shrimp or tofu for a vegetarian version. If you prefer beef or pork, substitute the chicken stock with beef or vegetable broth.
  • Vegetables: Feel free to add more vegetables like red bell pepper, zucchini, black beans, or corn for extra texture and nutrition. 
  • Pasilla Chilies: If you can't find Pasilla chilies, Guajillo or Ancho chiles make a good substitute. 
  • Tortillas: Gluten-intolerant? Use gluten-free tortillas such as corn tortillas. Or, for a healthier version, bake the tortilla strips instead of frying them. 
  • For Vegan Option: Replace the chicken stock with vegetable stock, skip the cheese or use a vegan cheese substitute, and use plant-based sour cream or skip it altogether in this easy recipe.
  • Protein: Besides shredded chicken, you can add shrimp or tofu for a vegetarian version. If you prefer beef or pork, substitute the chicken stock with beef or vegetable broth.
  • Vegetables: Feel free to add more vegetables like red bell pepper, zucchini, black beans, or corn for extra texture and nutrition. 
  • Pasilla Chilies: If you can't find Pasilla chilies, Guajillo or Ancho chiles make a good substitute. 
  • Tortillas: Gluten-intolerant? Use gluten-free tortillas such as corn tortillas. Or, for a healthier version, bake the tortilla strips instead of frying them. 
  • For Vegan Option: Replace the chicken stock with vegetable stock, skip the cheese or use a vegan cheese substitute, and use plant-based sour cream or skip it altogether in this easy recipe.

Nutrition Information

Calories 460kcal (23%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 42g (65%) Saturated Fat 24g (120%) Sodium 22mg (1%) Potassium 737mg (16%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 1645IU (33%) Vitamin C 31.8mg (35%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 42g 65%
Saturated Fat 24g 120%
Sodium 22mg 1%
Potassium 737mg 16%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 1645IU 33%
Vitamin C 31.8mg 35%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.