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Sopa de Tortilla or Sopa Azteca recipe.

Sopa Azteca (Sopa de Tortilla)

author Maricruz Avalos Flores
6 servings
Sopa Azteca or Sopa de Tortilla is a traditional Mexican tortilla soup made with a rich tomato and chile broth, shredded chicken, crispy tortilla strips, and classic garnishes like queso fresco, crema, and fried guajillo chiles.
prep 15 minutes
cook 50 minutes
total 1 hour 5 minutes
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Ingredients 
Cups (US) - Metric

  • 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 ⅓ 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.
Nutrition Information
Calories: 324kcal | Carbohydrates: 21g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 506mg | Potassium: 778mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 13mg | Calcium: 195mg | Iron: 2mg