Imagine a bowl brimming with warmth—where every spoonful of this tortilla soup transports you straight to a bustling Mexican kitchen. It’s like a fiesta in your mouth, with zesty flavors dancing around your taste buds. I remember the first time I tried it, the aroma alone was enough to pull me in, and ever since, it’s been my go-to comfort dish whenever I’m craving something that feels like a warm hug.
Steps
- Toast the dried chiles by holding them over a gas flame with tongs or pressing them on a hot skillet. Ensure they are blistered and fragrant, then transfer them to a blender.
- In a large pot, heat olive oil and sauté the diced onion for about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant, then transfer the mixture to the blender with the chiles.
- Add diced tomatoes and about one cup of stock to the blender with the sautéed veggies and chiles. Blend until the mixture is completely smooth, with no large pieces remaining.
- Pour the blended mixture back into the stockpot. Add the remaining stock, oregano, and an epazote sprig if using, then bring to a simmer over medium-high heat. Lower the heat and let it simmer for 10 minutes.
- While the broth is simmering, prepare your add-ins like frying tortilla strips and, if desired, chile strips. Fill serving bowls with tortilla strips and chicken if using, and set aside.
- Taste the broth and adjust seasoning with salt and pepper as needed.
- Ladle the hot broth over the tortilla strips in each bowl, then top with avocado, cheese, and any additional toppings of your choice. Serve immediately and enjoy.
Ingredients
- 2 large dried pasilla or ancho chiles, stemmed and seeded
- 1 tablespoon olive oil
- 1 medium white or yellow onion, peeled and diced
- 4 large cloves garlic, minced
- 1 3/4 pounds Roma tomatoes, diced (or 28 ounces canned diced tomatoes, with juices)
- 8 cups vegetable or chicken stock
- 1/4 teaspoon dried oregano
- 1 epazote sprig (optional)
- Fine sea salt and freshly-cracked black pepper
- Ins (Choose Your Favorites):
- Fried corn tortilla strips (or crumbled corn tortilla chips)
- Diced panela cheese (or oaxaca, cotija, or any other cheese of choice)
- Diced or sliced avocado
- Shredded cooked chicken
- Chopped fresh cilantro
- Sour cream (or Mexican crema)
- Lime wedges
- Fried pasilla chile strips
FAQ
- What are the essential ingredients for authentic Sopa Azteca?
- Sopa Azteca is traditionally made with a tomato-chile broth using dried pasilla or ancho chiles, Roma tomatoes, onion, garlic, and either chicken or vegetable stock. Crispy corn tortilla strips are a must, along with optional toppings like avocado, cheese, and chicken.
- Can I make Sopa Azteca less spicy?
- Yes, you can control the spice level by adjusting the amount of dried chiles used. For a milder soup, use fewer pasilla chiles or substitute with dried ancho chiles, which are milder and sweeter.
- Is it possible to make a vegetarian or vegan version of Sopa Azteca?
- Absolutely! Use vegetable stock instead of chicken stock to make the soup vegetarian or vegan. You can also skip the cheese or use vegan cheese alternatives.
- What toppings can I add to Sopa Azteca?
- Popular toppings include diced avocado, fresh cilantro, lime wedges, sour cream or Mexican crema, and fried pasilla chile strips. You can also add cooked chicken and cheese for extra flavor.
- How can I save time when making Sopa Azteca?
- To save time, you can use canned fire-roasted diced tomatoes instead of fresh ones and replace homemade tortilla strips with crumbled corn tortilla chips.
Tips
- Choose the Right Chiles: If you want a less spicy soup, start with fewer dried pasilla chiles or substitute with dried ancho chiles, which are milder. You can always add more chiles later if you prefer more heat.
- Enhance Tomato Flavor: When fresh Roma tomatoes are not available or in season, opt for fire-roasted canned tomatoes for an additional depth of flavor.
- Fry with Care: When frying tortilla strips, ensure the oil is at the right temperature (350°F) and fry in small batches to achieve a crisp texture without burning.
- Customize Your Toppings: Don’t hesitate to load up your soup with a variety of toppings like fresh cilantro, lime wedges, and avocado to enhance the flavor and texture of your dish.
Equipment
- Blender or Food Processor – Essential for blending the broth ingredients into a smooth mixture.
- Tongs – Useful for toasting chiles over an open flame or in a skillet.
- Large Stockpot – Necessary for cooking and simmering the soup.
- Spider Strainer – Helpful for removing fried tortilla strips and chile strips from hot oil.
- Large Saucepan or Sauté Pan – Needed for frying the tortilla and chile strips.
