Also called sopa de tortilla or caldo tlalpeño-style tortilla soup, sopa azteca is Mexico's most comforting bowl: a rich guajillo and tomato broth ladled over crispy tortilla strips and layered with cheese, crema, avocado, and pasilla chile. Every component is added to the bowl separately so each bowl is assembled to order — messy, generous, and deeply satisfying.

Directions

STEP #1

Heat oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, 2–3 minutes. Drain on paper towels and salt lightly. In the same oil, fry the pasilla chile rings for 30 seconds until crispy. Drain and set aside.

STEP #2

Toast guajillo chiles in a dry skillet for 20 seconds per side, then soak in boiling water for 15 minutes. Blend soaked chiles, tomatoes, onion, and garlic until smooth.

STEP #3

Heat 1 tablespoon oil in a large pot over medium-high heat. Add the blended tomato-chile sauce and fry for 4–5 minutes, stirring, until it darkens and thickens. Pour in the chicken broth, bring to a boil, then reduce to a simmer for 10 minutes. Season with salt.

STEP #4

To each bowl, add a handful of fried tortilla strips, some shredded chicken, and cubed cheese. Ladle the hot broth over the top — the heat will melt the cheese and soften the tortilla strips slightly.

STEP #5

Top each bowl with a drizzle of Mexican crema, diced avocado, fresh cilantro, and fried pasilla chile rings. Serve immediately with a lime wedge.

Tips

Add the tortilla strips to the bowl right before serving — not into the pot. They should be slightly softened from the broth but not fully soggy.
The pasilla chile garnish is traditional and important — don't skip it. The crispy fried rings add a smoky, slightly bitter contrast to the rich broth.
This soup is ideal for using up leftover chicken.

Sopa Azteca

Ingredients

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