📝 About This Recipe
Deeply rooted in the heart of Mexico, Sopa Azteca is a vibrant celebration of texture and smoky flavor, traditionally served during the sacred festivities of Día de los Muertos. This aromatic broth is built from roasted tomatoes and dried Pasilla chiles, creating a silky, mahogany base that honors the spirits of ancestors. Topped with crispy golden tortilla strips and creamy avocado, it is a comforting masterpiece that balances heat, acidity, and crunch in every spoonful.
🥗 Ingredients
The Flavor Base
- 6 pieces Roma tomatoes (ripe and halved)
- 1/2 piece White onion (roughly chopped)
- 4 pieces Garlic cloves (peeled)
- 3 pieces Dried Pasilla chiles (stemmed and seeded)
- 3 tablespoons Vegetable oil (divided)
The Broth
- 6 cups Chicken or Vegetable stock (high quality)
- 1 piece Epazote sprig (optional, for authentic earthy flavor)
- 1 teaspoon Salt (or to taste)
The Crunch
- 12 pieces Corn tortillas (cut into 1/2 inch strips)
- 1/2 cup Neutral oil (for shallow frying)
The Garnishes
- 2 pieces Avocado (diced)
- 1 cup Queso Fresco or Panela (crumbled)
- 1/2 cup Mexican Crema (for drizzling)
- 1/2 cup Fresh Cilantro (chopped)
- 2 pieces Lime wedges (for serving)
👨🍳 Instructions
-
1
Preheat your broiler. Place the tomatoes, onion, and garlic on a baking sheet and broil for 8-10 minutes until the skins are charred and the vegetables are soft.
-
2
While the vegetables roast, heat 1 tablespoon of oil in a small skillet over medium heat. Lightly fry the dried Pasilla chiles for 30-60 seconds until fragrant but not burnt. Remove and set aside.
-
3
Place the roasted tomatoes, onion, garlic, and 2 of the fried chiles into a blender. Add 1/2 cup of stock and blend until completely smooth.
-
4
In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Carefully pour in the blended tomato mixture—it should sizzle aggressively. Cook, stirring constantly, for 5 minutes to concentrate the flavors.
-
5
Pour in the remaining stock and add the epazote sprig if using. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
-
6
While the soup simmers, prepare the tortilla strips. Heat 1/2 cup of oil in a clean skillet. Fry the tortilla strips in batches until golden brown and crispy. Drain on paper towels and sprinkle with a pinch of salt.
-
7
Crumble the remaining fried Pasilla chile into small bits to use as a smoky garnish.
-
8
Taste the broth and adjust the seasoning with salt. If the broth is too thick, add a splash more stock; it should be silky but light.
-
9
Remove the epazote sprig from the pot before serving.
-
10
To assemble, place a generous handful of crispy tortilla strips in the bottom of each bowl.
-
11
Ladle the hot broth over the strips, allowing them to soften slightly while remaining crunchy on top.
-
12
Top immediately with diced avocado, crumbled cheese, a drizzle of crema, fresh cilantro, and the reserved chile bits. Serve with a lime wedge on the side.
💡 Chef's Tips
For the most authentic flavor, use corn tortillas that are a day or two old; they fry up crispier than fresh ones. Do not skip the step of 'searing' the blended sauce in hot oil; this is a traditional Mexican technique called 'sazonar' that develops deep complexity. If you cannot find Pasilla chiles, Ancho chiles are a great substitute, offering a sweeter, milder heat. Be careful not to burn the dried chiles when frying, as they can become bitter very quickly. To make it a heartier meal, you can add shredded rotisserie chicken to the broth in the last 5 minutes of simmering.
🍽️ Serving Suggestions
Pair with a refreshing Hibiscus Iced Tea (Agua de Jamaica) to balance the smoky heat. Serve alongside a simple Jicama salad with lime and tajín for a crunchy contrast. A glass of chilled Mexican Lager with a lime rim is the perfect adult beverage pairing. For dessert, follow the soup with traditional Pan de Muerto and Mexican Hot Chocolate.