Sopa Azteca Mexican Soup

Featured in: Dinner Fix

This beloved Mexican classic combines a rich, smoky tomato-chile broth with satisfying crispy tortilla strips. The base features toasted pasilla and guajillo chiles blended with Roma tomatoes, aromatic onions, and warm spices like oregano and cumin. Each bowl gets topped with cooling panela cheese, buttery avocado, fresh cilantro, and optional crema, creating perfect balance between heat and creaminess. The key is serving immediately so tortillas maintain their crunch while soaking up the flavorful broth.

Updated on Tue, 27 Jan 2026 09:38:00 GMT
Crispy tortilla strips and creamy panela cheese garnish a steaming bowl of homemade Sopa Azteca. Save
Crispy tortilla strips and creamy panela cheese garnish a steaming bowl of homemade Sopa Azteca. | nachohaha.com

My neighbor Maria taught me to make sopa azteca on a Tuesday afternoon when I showed up at her kitchen asking what smelled so incredible. She laughed and said the secret was patience with the chiles, toasting them just enough to wake them up without letting them turn bitter. What started as curiosity became a ritual—every time I make this soup now, I hear her voice reminding me to smell the moment when they're perfect, that exact second before too much. The crackling tortilla strips hitting hot broth, the creamy panela melting slightly into warmth, the cool shock of avocado and lime—it all came together in her kitchen that day.

I made this for my family last fall when my sister visited from out of state, and we all sat around the table with our bowls getting louder and messier with every spoonful. My dad, who usually eats quietly, started telling stories between bites about his college roommate who was from Mexico City. The soup became this unexpected vehicle for conversation and memory—suddenly everyone was relaxed, no one was rushing, and the kitchen felt full of something beyond just good food.

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Ingredients

  • Vegetable oil: Use neutral oil like canola or sunflower so the chile and tomato flavors stay the star of the show.
  • White onion: Don't skip the char—let it go a bit golden before adding garlic, it deepens the whole broth.
  • Roma tomatoes: Ripe ones matter here, they should smell fragrant and give slightly when pressed.
  • Pasilla and guajillo chiles: These are your flavor foundation, earthy and slightly smoky—toast them yourself if you can, it changes everything.
  • Vegetable broth: Good quality broth makes a real difference; if yours tastes flat, this soup will too.
  • Dried oregano and cumin: Toast these in the pan with the chiles if you want even more depth, though the recipe works beautifully without that extra step.
  • Corn tortillas: Fresh ones fry better and taste cleaner than stale ones, so buy them the day you cook.
  • Panela cheese: Creamy and mild, it softens into the hot broth without disappearing entirely.
  • Avocado: Add it at the very end so it stays fresh and bright, not mushy and oxidized.
  • Fresh cilantro: This is not optional—it's what makes the whole thing sing.
  • Crema: The optional drizzle that makes people ask for the recipe, honestly.

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Instructions

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Start your base with aromatics:
Heat oil in your pot and let the onion go soft and golden, really giving it time to lose its sharp edge. When the garlic hits, you'll smell it right away—that's when you know you're maybe a minute away from adding tomatoes.
Soften the tomatoes:
Let them break down in the hot pan, stirring occasionally until they're almost melting. This should take about five minutes and makes your kitchen smell like summer.
Toast your chiles carefully:
Use a separate skillet and keep your hand near because you want fragrance, not smoke—this is the easiest step to mess up but also the most important. When they start to smell amazing, you're done, usually just a minute or two.
Blend everything into silk:
Combine the softened tomato mixture, toasted chiles, and one cup of broth in a blender and let it run until completely smooth. If your blender is small, work in batches rather than overfilling.
Build the full broth:
Return the blended mixture to your pot with the remaining broth and spices, then bring to a boil and simmer for fifteen minutes. Taste as you go—you might want more salt, you might want a pinch more oregano, trust your palate.
Fry tortilla strips until golden:
Heat about an inch of oil in a skillet and work in batches so the strips have room to crisp rather than steam. They should sound crispy when you break one, and drain them on paper towels immediately so they don't get soggy.
Assemble and serve immediately:
Layer crispy tortilla strips in each bowl, pour hot broth over them, then scatter on the fresh toppings. The moment between assembly and eating should be as short as possible so the tortillas stay crisp.
Fresh avocado, cilantro, and a lime wedge accompany this vibrant Mexican tomato-chile soup. Save
Fresh avocado, cilantro, and a lime wedge accompany this vibrant Mexican tomato-chile soup. | nachohaha.com

There's something about watching someone taste this soup for the first time that never gets old—the moment the crispy and creamy and spicy-smoky all register at once, their eyes do this little thing where they go quiet and focused. That's when you know the recipe worked, when the technique disappeared and they're just experiencing flavor and texture and care in a bowl.

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The Smoke and Spice Balance

The magic of this soup lives in respecting the chiles rather than being afraid of them. Pasilla chiles bring a deep, almost chocolate-like undertone, while guajillo adds a gentle fruity warmth—neither is aggressively hot, they're just richly flavored. If you want more smoke, add half a chipotle chile in adobo to your blender, but add it cautiously because it changes the whole personality of the dish.

Texture Is Everything

This soup lives or dies by the contrast between that crispy tortilla and the creamy broth. If you serve it with pre-made store-bought fried strips that have been sitting around, it's fine but it's not special. When you fry your own tortillas while the soup simmers, you're building that moment of attention and care into every bowl.

Making It Your Own

Once you understand the base, you can play with it endlessly. Some versions add roasted poblano pepper for a different chile flavor, others finish with a squeeze of lime directly into the pot. The garnishes are where you really make it yours—add crispy onion, fresh radish slices, or roasted corn kernels alongside the traditional toppings. Here are some directions to take it:

  • Stir in shredded cooked chicken or black beans during the simmer if you want more substance.
  • Replace half the vegetable broth with chicken broth for a deeper, richer foundation.
  • Add diced roasted poblano pepper when you add the tomatoes for a different flavor profile.
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Ladle the smoky broth over crunchy tortilla strips for a comforting Sopa Azteca dinner. Save
Ladle the smoky broth over crunchy tortilla strips for a comforting Sopa Azteca dinner. | nachohaha.com

This soup taught me that sometimes the best dishes aren't about complicated technique or exotic ingredients, but about respecting what you're working with and serving it with intention. Make it when you want people to slow down and taste something real.

Recipe FAQ

What makes Sopa Azteca authentic?

Authentic Sopa Azteca features dried pasilla and guajillo chiles that are toasted and blended into the broth, creating that signature smoky depth. The combination of crispy tortilla strips added just before serving, along with traditional garnishes like panela cheese and crema, distinguishes it from other tortilla soups.

Can I make the broth ahead of time?

Absolutely. The broth actually develops deeper flavors when made a day ahead. Store it in the refrigerator and reheat gently before serving. Keep tortilla strips separate and fry them fresh to maintain their crispiness.

What cheese works best as a panela substitute?

Queso fresco is the most authentic alternative, offering similar mild flavor and crumbly texture. Feta works well if you enjoy a tangier note, while mild Monterey Jack provides good melting properties for a creamier variation.

How do I prevent tortilla strips from getting soggy?

Fry strips until golden and completely crisp, then drain thoroughly on paper towels. Serve immediately after ladling hot broth, and place strips in individual bowls rather than floating them in the soup pot. The contrast between hot broth and crunchy strips is essential.

Is this soup spicy?

The dried chiles provide mild to medium heat, depending on your spice tolerance. Pasilla chiles offer gentle warmth while guajillos contribute more fruity notes than intense heat. You can adjust the spice level by adding or reducing the number of chiles, or including a chipotle in adobo for smoky heat.

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Sopa Azteca Mexican Soup

Smoky tomato-chile broth served over crispy tortilla strips with creamy panela cheese and ripe avocado.

Prep duration
20 min
Time to cook
30 min
Complete duration
50 min
Created by Carlos Vega

Type Dinner Fix

Complexity Medium

Heritage Mexican

Output 4 Portions

Dietary requirements Meat-free, No gluten

Components

Broth

01 2 tablespoons vegetable oil
02 1 medium white onion, chopped
03 3 garlic cloves, minced
04 4 ripe Roma tomatoes, chopped
05 2 dried pasilla chiles, stemmed and seeded
06 1 dried guajillo chile, stemmed and seeded
07 5 cups vegetable broth
08 1 teaspoon dried oregano
09 1/2 teaspoon ground cumin
10 1 teaspoon salt
11 1/4 teaspoon ground black pepper

Tortilla Strips

01 8 corn tortillas, cut into thin strips
02 Vegetable oil for frying

Garnishes

01 1 ripe avocado, diced
02 5 ounces panela cheese, cubed or crumbled
03 1/2 cup fresh cilantro, chopped
04 1/2 cup crema or sour cream
05 1 lime, cut into wedges

Directions

Phase 01

Prepare Base Aromatics: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.

Phase 02

Cook Tomatoes: Add chopped Roma tomatoes to the pot and cook until softened, about 5 minutes, stirring occasionally.

Phase 03

Toast Dried Chiles: While tomatoes are cooking, toast the stemmed and seeded pasilla and guajillo chiles in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Do not allow them to burn.

Phase 04

Blend Soup Base: Transfer the softened tomatoes, onions, garlic, and toasted chiles to a blender. Add 1 cup of vegetable broth and blend until completely smooth.

Phase 05

Simmer Broth: Return the blended mixture to the pot. Add remaining 4 cups vegetable broth, dried oregano, ground cumin, salt, and black pepper. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Taste and adjust seasoning as needed.

Phase 06

Fry Tortilla Strips: While the broth simmers, heat approximately 1 inch of vegetable oil in a skillet over medium-high heat. Working in batches, fry tortilla strips until golden and crispy, about 1 to 2 minutes per batch. Transfer to paper towels to drain.

Phase 07

Assemble and Serve: Divide crispy tortilla strips among serving bowls. Ladle hot broth over the strips. Top each portion with panela cheese, diced avocado, chopped cilantro, and a drizzle of crema. Serve immediately with lime wedges on the side.

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Tools needed

  • Large pot
  • Skillet
  • Blender
  • Slotted spoon or tongs
  • Paper towels

Allergy details

Review each component for potential allergens and speak with a healthcare provider if you're concerned about specific ingredients.
  • Contains dairy in panela cheese and crema
  • Corn tortillas are typically gluten-free but verify labels for cross-contamination risk
  • Verify all ingredient labels for specific allergen information

Nutrient breakdown (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy: 390
  • Fats: 19 g
  • Carbohydrates: 44 g
  • Proteins: 11 g

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