Sopa Azteca, also known as sopa de tortilla, is a traditional Mexican tortilla soup made with a rich tomato and chile broth, crispy tortilla strips, cheese, avocado, and fried guajillo chiles.
If you have tried tortilla soup at a Mexican restaurant outside of Mexico, you may notice that it is not always the same as enjoying a bowl of Sopa Azteca in Mexico. The way it is prepared, the chiles used, and even the toppings can change.
Unlike many modern versions of tortilla soup, this recipe follows the traditional Mexican way of serving it, including fried guajillo chile strips as a garnish for extra flavor, aroma, and texture.
Ingredients
- Chicken and chicken broth
- Tomatoes, chipotle peppers, onion, and garlic
- Corn tortillas
- Cumin, oregano, and other seasonings
- Queso fresco or queso panela, Mexican crema, avocado, lime, and fried guajillo chiles for garnish
How To Make Sopa Azteca
Cook the chicken
Place the chicken breasts in a large pot along with onion, garlic, salt, and any vegetables you’d like to use for the broth, such as carrots, celery, and potatoes.
Cover with water and simmer until the chicken is fully cooked and tender, about 30 minutes.
Transfer the chicken to a plate and shred it while it’s still warm. Strain the broth and reserve it for the soup.
Make the tomato broth
Blend the tomatoes, onion, garlic, chipotle peppers, and 1 cup of the reserved chicken broth until smooth.
Heat a the oil in a large pot and pour in the tomato mixture. Season with cumin, oregano, and black pepper, then cook for about a minute to deepen the flavors.
Add the remaining chicken broth, bring to a boil, then reduce the heat and simmer for 10 minutes. Taste and adjust the salt if needed.
Fry the tortilla strips and guajillo chiles
While the broth simmers, fry the tortilla strips in hot oil until crisp and golden. Transfer them to a paper towel-lined plate.
Using the same oil, quickly fry the guajillo chile strips for just a few seconds. Watch them carefully, as they burn very easily and can become bitter.
Assemble the soup
Divide the crispy tortilla strips among serving bowls and top with shredded chicken.
Ladle the hot broth over the tortillas, then garnish with queso fresco, Mexican crema, avocado, and the fried guajillo chile strips. Finish with a generous squeeze of fresh lime juice before serving.
If you’re serving a crowd, bring the extra broth to the table so everyone can refill their bowl as they eat.
Mari’s Notes & Tips
- Fry the guajillo chile strips over medium heat and remove them as soon as they become fragrant. If the oil is too hot, they can burn and turn bitter.
- For a deeper flavor, roast the tomatoes and onions before blending them into the broth.
- Serve Sopa Azteca right away after adding the tortilla strips so they stay crispy.
- Leftover cooked chicken, rotisserie chicken, or even turkey can be used instead of freshly cooked chicken.
- For a spicier broth, blend one or two chile de árbol with the tomatoes, or add a little extra chile powder.
- If you prefer a smoother broth, strain the blended tomato mixture before adding it to the soup.
Store & Reheat
Store the broth and shredded chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Keep the tortilla strips and toppings separate so they stay fresh and crispy.
To reheat this sopa de tortilla, warm the broth and chicken together on the stovetop over medium heat until hot, or heat individual portions in the microwave. Add the tortilla strips, garnishes, and a squeeze of lime right before serving.
FAQ
Is Sopa Azteca the same as Sopa de Tortilla?
Yes. Sopa Azteca and sopa de tortilla are often used interchangeably in Mexico. While recipes vary by region and family, both names refer to the same traditional Mexican soup made with a tomato and chile broth, crispy corn tortillas, and fresh garnishes.
What cheese is traditionally used?
Queso fresco or queso ranchero, and queso panela are the most common choices, although some families also use Cotija or Oaxaca cheese depending on the region and personal preference.
Can I use flour tortillas instead of corn?
I don’t recommend it. Flour tortillas become soggy quickly and have a different flavor because they’re made with fat, such as oil or shortening. For this recipe, crispy corn tortilla strips are the best choice.
It this soup spicy?
Sopa Azteca is usually mildly spicy, with a smoky flavor from the chipotle peppers. If you like more heat, simply add extra chipotle or a few dried chiles de árbol to the broth.
More Authentic Mexican Soups
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Did you enjoy this Sopa de Tortilla recipe? Please don’t forget to rate it and comment below.
Sopa Azteca (Sopa de Tortilla)
Ingredients
- 2 large chicken breasts (read notes)
- 1 carrot, onion, celery stick, and potato. (one of each, or any vegetable you prefer)
- 1 clove garlic (skin on)
- salt (to taste)
- vegetable oil (as needed)
For the tomato soup
- 6 cups chicken stock (read notes)
- 1 pound tomatoes (cut into chunks)
- 1 medium onion (cut into quarters)
- 2 chipotle in adobo sauce
- 1 clove garlic (peeled)
- ½ teaspoon cumin powder
- ½ Tablespoon oregano
- ½ teaspoon ground pepper
- salt (to taste)
For garnish
- 6 corn tortillas (cut into trips)
- 1 cup queso fresco (crumbled)
- ½ cup Mexican crema (or sour cream)
- 1 guajillo chile (seeded and cut into strips)
- lime wedges
Instructions
Cook the chicken
- Place the chicken breasts in a stockpot with the vegetables, garlic, and salt. Cover with about 1½ inches of water.
- Simmer for about 30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it while still warm. Strain the broth and reserve it for the soup.
Make the soup
- Blend the tomatoes, onion, garlic, and chipotle peppers with 1½ cups of the reserved chicken broth until smooth.
- In a medium stockpot, heat about â…“ cup of oil over medium heat. Fry the tortilla strips in batches until golden and crispy. Transfer them to a paper towel-lined plate.
- Remove the excess oil from the pot, leaving about 2–3 tablespoons.
- Quickly fry the guajillo chile strips for a few seconds, being careful not to burn them. Transfer them to a plate and set aside.
- Add the tomato mixture to the pot. Season with cumin, oregano, and black pepper, then cook for 1 minute.
- Add the remaining chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes. Adjust salt to taste.
Serve and garnish
- Divide the crispy tortilla strips between serving bowls and top with shredded chicken.
- Ladle the hot broth over the tortillas and chicken.
- Top with queso fresco, crema, and fried guajillo chile strips. Serve with lime wedges.
Notes
- You can use leftover cooked chicken or rotisserie chicken instead. About 3 cups of shredded chicken is enough for this recipe.
- When frying the guajillo chile strips, make sure the oil is hot but not smoking. They burn quickly and can develop a bitter flavor.
- For extra flavor, roast the tomatoes and onion before blending them into the broth.
- If you like spicy food, blend 1–2 chiles de árbol with the tomatoes or add a little chili powder to the broth.
- To make ahead, prepare the broth and chicken in advance, but fry the tortilla strips and guajillo chiles just before serving for the best texture.
God bless you for this recipe. I was looking at different sopa azteca recipes out there (some sites done by big food bloggers saying it was authentic), but it wasn’t until I saw your pin on Pinterest where I was like, “Yep, that’s it. That looks exactly like what I ate so many times in Mexico.” 😂
Thank you, Grace! Glad you liked the recipe :)
Thank you! So nice to see an authentic recipe for sopa azteca and not all those wannabe recipes from usa that have no idea what they are talking about. People, this is the real thing, this is how we eat tortilla soup in Mexico and no, is not about “recipes are different from region to region”, is about being authentic and preserving your culture.
You make it look easy to make tortilla soup :D So I gave it a try and it was delicious! Indeed the secret is on the broth, it came out so delicious and comforting, just like my mom’s.