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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Soups~Caldos » Sopa Azteca~ Sopa de Tortilla (Tortilla Soup)

Sopa Azteca~ Sopa de Tortilla (Tortilla Soup)

July 14, 201534 Comments

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Tortilla soup, one of my guilty pleasures.  Surprised? Once you have had a great tortilla soup, you will be preparing it year-round, even in the middle of the summer! And that’s how it happened. If you break it down, Sopa Azteca or tortilla soup is prepared with just a few simple ingredients, but if you did not know any better you would think it was more complex and involved because it’s that delicious. Ok, I have to admit, I am a sucker for those fried tortilla strips. I often add them to many of of soup, stew or chili recipes. Try adding them to your salads. They will make that fresh green salad pop!

Sopa Azteca-Sopa de Tortilla(Tortilla Soup) close up

I Am Perfectly Happy Serving This Soup With No Chicken! But Not When I Have Smoked Chicken Leftover!

There a few variations on preparing Sopa Azteca, but it basically comes down to fried tortilla strips, a light tomato broth, onions, garlic, chile, epazote, oregano and lime. And you cannot forget those signature garnishes.  Anything else that you add would be chefs choice. I was lucky enough to have some leftover smoked chicken that was already cooked and shredded in my freezer. That took this recipe over the top for me. The smokiness of the chicken with the smoky flavors of the chile pasilla with hints of lime, tasty!  This version is also a more traditional version  that you would find in Mexico. Hardest thing for me with every new blog post is deciding which pictures to share. with you all. I loved taking pictures as a kid and I still love it to this day!

tortilla soup plated

The Beauty Of This Recipe Is That It Can Be Prepared Ahead Of Time!

Prepare the soup base for this tasty sopa azteca and serve it another day with all of the garnishes! Think of the possibilities with this soup base!

tortilla soup plated with dried strips

The flavors Just Got Better And Better!

And on the third day, added more chicken broth. Darn, it’s all gone! On the last day, I also added  a little cilantro and some crushed chile piquin. I enjoy this broth so much, that I would be perfectly happy just sipping on it in a big cup!

Tomatoes in a bowl

Tips~ I typically would use only Roma tomatoes, but I had these beautiful yellow and orange tomatoes that had to be used up.

 in a bowldried chiles, onion, garlic and serrano pepper

Tips~You can use a variety of dried chiles, like chile ancho or guajillo, but the one I see most often used is chile pasilla. If using chile ancho, use only 2 for entire recipe as they tend to be quite large

Sopa Azteca Pinterest image with title
Tomate,, onion, garlic and serrano roasted

Tips~It takes about the same time to roast the ingredients on the stove top as it does in the oven. Line your pan or comal for easy clean up. 

Sopa Azteca-Fried Chile Pasilla

Tips~ The chile pasilla becomes quite crispy and brittle when fried in the oil. But once it hits that warm soup it becomes soft. Adds a great smoky flavor without alot of heat.

Blended ingredients with broth for soup base

Tips~ The roasted tomato mixture with chile pasilla and broth is delicious as is. But the strained sauce is worth the trouble, believe me. Add less tomatoes for a thinner broth.

Tortilla Soup base cooking in pot

Tips~ Here is the soup base for the Sopa Azteca while it’s reducing. This is before you add more chicken broth. It will become thicker. If you would like a more clear tomato broth, add more chicken broth.

Building chicken tortilla soup. layer shredded chicken, then fried tortilla strips

Tips~ To plate, add the chicken and fried tortilla strips to the bowl. Only do this when serving directly, or you can let your guest build there own bowl of sopa azteca at the table.

Tortilla soup before fresh garnishes

Tips~ Then ladle in the broth, as or as little as you like.

Tortilla Soup with Garnishes in shallow bowl

Tips~ I am sure I have mentioned this before, but key limes are so much tastier if you can find them!

Sopa Azteca-Sopa de Tortilla(Tortilla Soup) top view

Tips~ If you cannot find Mexican crema, you can use sour cream.

Fried Tortilla Strips

Tips~ For fried tortilla strips: Leave 15 to 20 corn tortillas out of the package and let them dry at room temperature overnight. Preheat 2 cups of canola oil to medium heat for 10 to13 minutes. Fry in several batches until crispy. Drain onto plate or pan lined with paper towels. Sprinkle lightly with salt while they are still warm. Click onto picture above for more Chicken Tortillas Soup Recipes right on site.

And then I had to prepare it again and again!!!!!!!!!!

Tortilla soup with garnishes

Tips~ The most traditional garnishes for Sopa Azteca are avocado, queso panela, crema, fried chile pieces and lime.

Sopa Azteca-Sopa de Tortilla(Tortilla Soup)

Hands down my favorite Mexican soup recipe! I never get tired of it. I prepare this soup year round. Even in the summer time!
4.96 from 25 votes
Print Pin Rate
Course: Appetizer, Soup
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Dry Tortilla Strips: 8 hours hours
Total Time: 9 hours hours 40 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 12 corn tortillas, 485 grams sliced into thin strips
  • 4 c vegetable oil
  • 4 chile pasilla, 70 grams stems and seeds removed
  • 6 Roma tomatoes, 582 grams I used more than most recipes, I used a variety from the farmers market this day
  • 1 small white onion, 230 grams sliced into thick rings
  • 3-4 large cloves garlic, 14 grams skins on
  • 1 serrano pepper, 12 grams optional
  • 2 1/2 tbsps Avocado or Olive oil
  • 7 cups chicken stock or broth for a thin broth, add 2 more cups
  • 1 teaspoon mexican oregano crushed
  • 1 small handful of fresh epazote or cilantro
  • 2-4 bay leaves
  • Salt and pepper to taste

You will also need

  • 8 ounces queso panela or queso fresco diced
  • 1 large avocado diced
  • 1/2 c Mexican crema or sour cream
  • 12 Lime wedges

Instructions

Directions

  • The night before, slice the corn tortillas into long, thin strips and spread out onto a baking sheet to dry out overnight. The dried strips will fry up faster and absorb less oil.
  • The next day, in a heavy pot, preheat 4 cups of vegetable oil at medium heat for 5-6 minutes. Once oil is hot, test it by dropping in a tortilla strip. If it fries rapidly, it's ready. Fry the strips in 3-4 batches so you don't over crowd the pot. Transfer fried strips to a baking sheet lined with paper towels. While the strips fry, remove the stems and seeds from the chile pasilla, Tear chiles in half. Set aside. Once you are done with the strips. Using tongs or a large slotted spoon fry the torn chile pieces for a few seconds per side. Transfer to a plate lined with paper towel. Set aside.
  • Preheat a large skillet or comal to medium heat for a few minutes. Add the tomatoes, onions, garlic and serrano. Drizzle lightly with 1 tsp. of oil. Cook for 20 to 25 minutes, turning as needed. Remove the garlic after 15 minutes and let cool.
  • Once tomato mixture is ready, remove from heat. Remove skins from garlic. Transfer all of the ingredients to the blender, including 1/2 of the fried chile pasilla and 2 cups of broth. Blend on high until smooth, strain into bowl with a wire mesh strainer. If using a power blender, no need to strain. Cut the remaining chile pasilla into small pieces, set aside.
  • Pour in two tablespoons of oil into soup pot. Preheat to medium for a few minutes. Once it's hot, add the strained tomato/chile mixture in. Season with salt and pepper to taste. Reduce heat and continue cooking for 20 minutes, until it reduces and becomes thick.
  • When ready, pour in the 5 remaining cups of broth. Add the oregano, bay leaves and epazote. Stir well to combine. Cook at a steady simmer for 15 to 20 minutes.  Taste for salt. To plate, add a big handful of tortilla strips to the bottom of bowls. Ladle soup base over halfway up to tortilla strips. Squeeze in fresh lime, garnish with queso panela, crema, avocado and chile pasilla pieces.

Notes

And most importantly, if you want to serve this as a chicken tortilla soup, you must have some precooked shredded chicken. I like to add a full 1/2 cup to every bowl. So you will need about 3 cups total
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Chicken~Pollo, Soups~Caldos, Traditional Mexican Recipes Tagged With: Corn Tortillas, Sopa Azteca, Sopa de Tortilla, Soup, Tortilla Soup

Previous Post: « Tamales de Elote Uchepos~Sweet and Savory Fresh Corn Tamales
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Reader Interactions

Comments

  1. Sherry

    August 25, 2016 at 5:39 pm

    This is a great recipe! Thanks so much for sharing.

    Reply
    • Sonia

      August 26, 2016 at 7:23 am

      Thank you Sherry! I absolutely love it!

      Reply
  2. Donna

    September 5, 2016 at 11:27 pm

    This looks A-MAZING! Will be doing this soon!

    Reply
    • Sonia

      September 6, 2016 at 7:36 am

      Thanks Donna! One of my favorite soup recipes! I could eat some everyday!

      Reply
  3. Alicia

    June 23, 2017 at 11:19 pm

    I’ve never used bay leaves in my tortilla soup

    Reply
    • Sonia

      June 25, 2017 at 8:29 pm

      Alicia. I tend to use bay leaves in all my soups and stews. Just the way I learned to cook.

      Reply
  4. Cristina

    September 7, 2018 at 11:03 pm

    Soooo good! Perfect way to use up the single cooked chicken breast I had leftover in the fridge and to FINALLY try the dried epazote sprigs I bought a while back. They smelled like gasoline when I opened the bag, but a little bit definitely gave some good flavor with no lingering gasoline smell. 😉 Was able to make a big bowl each for me and my hubs, and froze the rest of the soup base for the next time I have a lone chicken breast I the fridge. I recommend that others make extra fried tortilla strips, because if you’re anything like us they’ll be disappearing before the soup is put together!

    Reply
    • Sonia

      September 8, 2018 at 5:09 pm

      I totally agree! More tortilla strips! Lol! So happy you liked the recipe. It truly is one of my favorite soup recipes.

      Reply
  5. Josh Miller

    December 12, 2018 at 12:18 pm

    Fantastic recipe. Made it last night and the whole family LOVED it. Thank you for sharing!

    Reply
    • Sonia

      December 12, 2018 at 1:14 pm

      Oh, Awesome Josh! So happy you liked the recipe! I appreciate the feedback!

      Reply
    • Sonia

      December 12, 2018 at 1:48 pm

      Josh you need to get on Instagram!

      Reply
  6. Rosalie Martinez

    January 10, 2020 at 10:25 pm

    This was perfect, delicious recipe.

    Reply
  7. Rosalie Martinez

    January 10, 2020 at 10:27 pm

    This was a delicious recipe, I love this soup and now I am very proud of myself for making it.
    Really, super sopa.

    Reply
    • Sonia

      January 10, 2020 at 10:42 pm

      Hi Rosalie! I am so happy you enjoyed the recipe! I literally could eat tortilla soup everyday, lol! I often will use the soup base for other soups now. I love it that much!

      Reply
  8. Coral Rodriguez

    June 25, 2020 at 6:02 pm

    Love, love this soup ! Just finished cooking it, very flavorful. This is definitely one recipe to keep. Thank you!

    Reply
    • Sonia

      June 25, 2020 at 6:42 pm

      Thank you Coral. It’s my favorite of all the Mexican soup recipes! I could eat it everyday!

      Reply
  9. Kathleen

    August 29, 2020 at 5:24 pm

    I don’t usually write reviews but since I just made this again tonight for the 10,000th time I wanted to say thank you! This is my favorite soup- I’ve made with multiple types of chilies (whatever I can get my hands on) but the real star is roasting and frying that tomatoes garlic onion mixture. This soup is amazing, so thank you!!! If your on the fence about making this just go do it right now it’s insane

    Reply
    • Sonia

      August 30, 2020 at 6:03 pm

      Thank you Kathleen!! I love this recipe!!!

      Reply
  10. Rosa Ceja

    February 2, 2021 at 10:31 pm

    HANDS DOWN ONE OF THE BEST SOUPS I’VE EVER MADE! THANK YOU FOR SHARING!

    Reply
    • Sonia

      February 3, 2021 at 12:31 pm

      Rosa, I am so happy you enjoyed the recipe! It’s absolutely my favorite soup recipe!

      Reply
  11. Sheyna

    March 2, 2021 at 1:20 pm

    Amazing!! My husband asks for this one at least once a month since I found your recipe❤️

    Reply
    • Sonia

      March 3, 2021 at 10:52 am

      It truly is one of my favorite soup recipes! Thank you!

      Reply
  12. Sandra Lea

    December 6, 2021 at 3:35 am

    Love this broth. I made this into a vegetarian soup, used vegetarian broth, omitted the chicken and replaced it with black beans and corn. Delicious!

    Reply
    • Sonia

      December 6, 2021 at 8:36 am

      Sounds delicious Sandra!! Thank you for the feedback on the recipe.

      Reply
  13. Jennifer Lopez

    December 20, 2021 at 9:18 pm

    Just like I had it in Mexico, minus the chicken! Thank you! I’ve been looking for this recipe for years!

    Reply
    • Sonia

      December 22, 2021 at 9:00 am

      I prefer it with no chicken too! Thank You!

      Reply
  14. Kathleen

    November 19, 2022 at 7:12 pm

    I make this soup probably a few times a month- it is 1000% my favorite soup and I use the base to make chili as well. Thank you for introducing it to me. Only thing I change is I don’t strain the purée- I love the texture it adds!

    Reply
  15. Jessica Smith

    February 7, 2023 at 10:31 pm

    Absolutely amazing!! I have been looking for an authentic tortilla soup recipe and this is spot on!! Thank you so much for sharing our entire family loves it.

    Reply
    • Sonia

      February 8, 2023 at 5:06 am

      Thank You Jessica!!

      Reply
  16. Dr. Brenna Sakatch

    July 6, 2025 at 5:05 pm

    So delicious!!! This is the closest to what I enjoyed in Taxco!

    Reply
    • Sonia

      July 6, 2025 at 5:07 pm

      That is truly the best compliment! Thank You! I am addicted to this sopa de tortilla.

      Reply
  17. james p. spatz

    July 14, 2025 at 7:31 am

    Should i remove the epazote before serving? Thanks.

    Reply
    • Sonia

      July 14, 2025 at 6:08 pm

      Yes. remove it.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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