Easy Sopa Azteca (Tortilla Soup) Recipe

When the weather turns chilly, there’s nothing better than a steaming bowl of soup to warm you up—and this Chicken Tortilla Soup does just that, with a delicious twist. Bursting with bold flavors from smoky ancho chile and savory tomato broth, this dish is a true comfort food staple. Topped with crispy tortilla strips, creamy avocado, and tender shredded chicken, it’s the perfect meal to cozy up with while still feeling light and fresh. Whether you’re feeding a crowd or meal-prepping for the week, this recipe will quickly become a household favorite.

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Sopa Azteca (Tortilla Soup)

Inspired by my travels to Mexico, the classic Tortilla Soup (Sopa Azteca) is made of a rich, savory tomato sauce ladled over a bowl of crispy fried tortilla strips, cheese and avocado. I add my twist on the recipe by adding in some optional seasonings and ingredients like Sazon and adobo sauce.

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Course Soup

Cuisine Mexican

Servings 8

Ingredients

  

For the Broth

• 6 cloves garlic minced
• 1 yellow onion diced
• 1-2 ancho chiles remove stem and deseed
• 1 28 oz can of crushed tomato
• 8 cups chicken or vegetable stock (64oz)
• 1-2 tbsp oil
• salt and pepper to taste
• 1 packet Sazon optional
• taco seasoning optional

Toppings

• Tortilla Strips fry your own for best results!
• Queso Panela (or Oxacaca) diced
• Avocado diced
• Shredded Chicken optional
• Cilantro
• Corn (I like Trader Joes Roasted Corn)
• Lime
• Sour Cream

Instructions

 

Toast the Chiles:

• In a large pot, toast the ancho chile for 2-3 minutes, then set aside.

Sauté the Vegetables:

• Add oil to the pot and sauté the onion for about 5 minutes until soft and fragrant.
• Add the garlic and sauté for another 2 minutes.

Add Tomatoes & Chile:

• Add the tomatoes and toasted chile to the pot, cooking for 2-3 minutes.
• Blend the mixture with an immersion blender or transfer to a regular blender with a little stock to help blend.

Simmer the Broth:

• Return the puree to the pot, add the stock, and season with salt, pepper, and optional sazon or taco seasoning.
• Keep the soup on medium-low heat while preparing the toppings.

Toppings Preparation:

• Shred the rotisserie chicken.
• Dice the avocado and cheese.
• Chop cilantro and cut lime into wedges.

Frying Tortilla Strips (Optional):

• Cut corn tortillas into ⅓ to ½-inch strips.
• Heat a neutral oil in a pan until hot enough for frying.
• Fry tortilla strips in small batches for 3-5 minutes until golden brown.
• Drain on paper towels and lightly salt while hot (optional).

To Serve:

• Add your desired toppings (tortilla strips, chicken, avocado, cheese, cilantro, corn, etc.) to a bowl.
• Ladle the hot tomato broth over the toppings.
• Garnish with cilantro and a squeeze of lime. Enjoy!

Notes

This soup can easily be made vegan or vegetarian by removing the dairy and switching out the chicken stock for vegetable stock. You can also use beans instead of chicken for protein! This soup is great because you can freeze the broth and prep the toppings anytime, then heat up the broth when you’d like a fresh bowl!