Sopa de Tortilla Azteca
User Reviews
5
Sopa de Tortilla Azteca
Description
This recipe for Sopa de Tortilla Azteca involves frying thin strips of corn tortillas in avocado or vegetable oil until golden and crisp. Tomatoes are boiled and peeled, then blended with spices including garlic and onion powder, black pepper, salt, tomato sauce, water, and optional chipotle peppers for a smoky, mildly spicy flavor. The blended mixture is heated with olive oil to develop the soup’s body and meld flavors.
The result is a smooth, flavorful tomato soup contrasted by the crunch of fried tortilla strips added when serving. Garnishes like shredded Mexican cheeses and diced avocado contribute creaminess and richness, while hot sauce may be added for extra spice if chipotle peppers are omitted.
Typically served as a starter or light meal, this dish balances warm, spiced tomato broth with the textural contrast of fried tortillas and fresh toppings. Water can be substituted with broth for additional flavor depth.
The recipe suggests omitting chipotle peppers for child-friendly mildness, and notes that hot sauce complements the tomato base well. The soup can be adapted by adjusting spiciness and garnishes to taste.
Ingredients
- 10 corn tortillas
- ½ cup avocado oil for frying; or vegetable oil
- 3 Roma tomato medium
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper ground
- 1 ½ teaspoon kosher salt plus more to taste
- 8 oz tomato sauce low-sodium
- 1-2 chipotle peppers in adobo sauce, optional, see notes
- 3 cups water
- 2 teaspoon olive oil
Garnishes
- 1 cup cheese Mexican muenster, Chihuahua, queso fresco or cotija, shredded or crumbled
- 1 avocado diced
- hot sauce
Instructions
Tortilla Strips
- Take the corn tortillas and cut them into fourths. Then cut the quarters into thin strips.
- Heat about an inch and a half of oil in a deep pan or pot. Once hot, but not smoking, add a handful of the tortilla strips. Let the tortilla strips crisp up. Remove from the oil when they are a nice golden color.
- Place the fried tortilla strips in a paper towel covered bowl. Continue cooking the tortilla strips until all of them are fried. Set them aside.
Tomato Soup
- Next, boil the tomatoes in water until soft. Peel the tomatoes and add them to a blender.
- Blend the tomatoes along with the garlic powder, onion powder, pepper, salt, tomato sauce, water, and chipotle peppers (if using).
- Add 2 teaspoons of oil to a medium Dutch oven or pot on medium heat. Once the ingredients are completely blended and smooth, pour the soup into the pot with the oil.
- Let the soup heat through, for about 5 minutes. Taste for salt and adjust to your taste preference.
- Serve the hot soup in a bowl. Top with a handful of tortilla strips, a sprinkle of shredded or crumbled Mexican cheese, diced avocado, and a few drops of your favorite hot sauce.
- Serve immediately before the tortilla strips lose their crunchiness.
Notes
- Omit chipotle peppers to make a mild, kid-friendly version of the soup without spicy heat.
- Hot sauce is a traditional topping that adds spice and enhances the tomato flavor, especially if chipotle is not used.
- Using water adds volume to the soup, but substituting with chicken or vegetable broth can boost flavor.
- Fry tortilla strips until golden but not burnt to maintain crispness and pleasant texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 366kcal | 18% |
| Carbohydrates | 32.7g | 11% |
| Protein | 5.6g | 11% |
| Fat | 25.2g | 39% |
| Cholesterol | 2mg | 1% |
| Sodium | 830mg | 35% |
| Potassium | 430mg | 9% |
| Fiber | 5.1g | 20% |
| Sugar | 3.6g | 7% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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