Sopa de Tortilla Mexicana

Introduction

Sopa de tortilla — also called sopa azteca — is one of those recipes born from resourcefulness and elevated by time into something iconic. In central Mexican households, day-old corn tortillas were never discarded; they were toasted or fried into strips and dropped into a rich, chile-spiked tomato broth to absorb every drop of flavor while maintaining just enough crunch to provide texture. The base of the soup is built on two dried chiles — ancho and pasilla — blended into the broth alongside fire-roasted tomatoes and garlic, giving it a deep, earthy, gently smoky character that fresh chiles simply cannot replicate. The magic is in the toppings: sliced avocado adds creaminess, crumbled Oaxaca cheese melts into the hot broth, a swirl of crema cuts through the acid, and a squeeze of lime at the table brings everything to life. This is a bowl that rewards patience — the longer you simmer the broth, the more layered and complex the flavor becomes.

Ingredients

• 2 tablespoons neutral oil, plus more for frying
• 1 white onion, roughly chopped
• 4 garlic cloves
• 4 Roma tomatoes (or one 400 g can whole plum tomatoes)
• 2 dried ancho chiles, stems and seeds removed
• 1 dried pasilla chile, stem and seeds removed
• 1.5 liters (6 cups) chicken broth
• 8–10 stale corn tortillas, cut into 1 cm strips
• 2 ripe avocados, sliced
• 150 g (5 oz) Oaxaca cheese or mozzarella, shredded
• 150 ml (2/3 cup) Mexican crema or sour cream
• 2 limes, cut into wedges
• Fresh cilantro leaves for garnish
• Salt and pepper to taste

Instructions

1. Toast the dried ancho and pasilla chiles on a dry hot comal or skillet for 30 seconds per side until fragrant. Remove immediately and soak in hot water for 15 minutes until soft.
2. In a blender, combine the soaked chiles, roughly chopped tomatoes, onion, and garlic. Blend until completely smooth. If using fresh tomatoes, char them under the broiler or directly on the flame for extra depth.
3. Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. When shimmering, pour the blended chile-tomato mixture into the pot all at once — it will sizzle and spit. Fry the base, stirring frequently, for 5–7 minutes until it darkens by one shade and the raw smell is gone.
4. Optional: strain the fried base through a fine-mesh sieve back into the pot for a smoother broth. Press the solids firmly with a spoon to extract as much liquid as possible.
5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20–25 minutes until the flavors are fully married and the broth is deeply colored. Season generously with salt and pepper.
6. While the broth simmers, heat a generous amount of oil in a separate skillet over medium-high heat. Fry the tortilla strips in batches until completely golden and crispy. Transfer to a plate lined with paper towels and season lightly with salt.
7. To serve: ladle hot broth into deep bowls. Add a handful of freshly fried tortilla strips, a fan of sliced avocado, and a handful of shredded Oaxaca cheese. Drizzle with crema and add a few cilantro leaves. Serve immediately with lime wedges on the side.

Chef tips

• Toast the dried ancho and pasilla chiles on a dry comal or skillet for no more than 30 seconds per side — they should smell fragrant and toasty, never burnt. Burning the chiles will make the entire soup bitter.
• Fry the tortilla strips in oil at 175°C (350°F) until completely golden and crispy — they should snap, not bend. If they bend, they need more time in the oil. Do not add them to the broth until the moment of serving, or they will turn soggy.
• Strain the blended tomato-chile base through a fine sieve before simmering — this gives the broth an elegant, smooth texture rather than a grainy one.
• The soup freezes beautifully for up to 3 months, but freeze only the broth. Prepare the tortilla strips, avocado, cheese, and crema fresh each time.

Pairing suggestions

Serve as a starter before a plate of enchiladas or as a light main course alongside warm tortillas and a simple green salad. A cold Bohemia lager or a hibiscus iced tea makes the perfect pairing.