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Sopa Azteca tortilla soup in a Mexican clay bowl with crispy tortilla strips, lime, cilantro, jalapeños, and pepitas

Sopa Azteca Recipe (Authentic Tortilla Soup)

The Half Jalapeño
A smoky, chile-forward tortilla soup made with pasilla chiles, roasted tomatoes, crispy tortilla strips, and classic toppings like avocado, queso fresco, and crema. Deeply traditional, comforting, and unmistakably Mexican — this Sopa Azteca brings bold flavor and warm, soulful broth to the table.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups & Stews
Cuisine Mexican
Servings 4
Calories 310 kcal

Ingredients
  

  • For the Broth:
  • 6 dried pasilla chiles or 4 pasilla + 2 ancho
  • 4 Roma tomatoes
  • ½ white onion
  • 3 cloves garlic
  • 6 cups chicken broth or vegetable broth
  • 1 tablespoon oil
  • 1 teaspoon dried oregano
  • 1 –2 epazote leaves optional but traditional
  • Salt to taste
  • Fresh lime juice to finish
  • For the Tortilla Strips:
  • 8 corn tortillas preferably day-old
  • Oil for frying
  • Salt
  • Toppings use any or all:
  • Avocado slices
  • Queso fresco panela, or Oaxaca cheese
  • Mexican crema
  • Fried pasilla chile rings
  • Lime wedges
  • Cilantro

Instructions
 

  • Prep the Chiles
  • Remove stems and seeds from the pasilla chiles. Heat a dry skillet over medium and toast each chile for 3–5 seconds per side — just until fragrant. Do not burn.
  • Soften the Chiles
  • Place toasted chiles in a bowl and cover with hot water. Let them soften for 10 minutes.
  • Build the Base
  • Roast the tomatoes, onion, and garlic on a skillet or comal until blistered and softened.
  • Blend
  • Add softened chiles, roasted tomatoes, onion, and garlic to a blender with 1 cup of broth. Blend until smooth.
  • Strain (Optional but Recommended)
  • Strain the blended mixture through a fine mesh sieve into a bowl for a velvety broth.
  • Simmer the Broth
  • Heat 1 tablespoon of oil in a pot. Pour in the strained chile-tomato mixture. Cook for 5 minutes, stirring often.
  • Add the remaining broth, oregano, epazote, and salt.
  • Simmer 20 minutes.
  • Fry the Tortilla Strips
  • Cut tortillas into thin strips.
  • Fry in hot oil until crisp and golden.
  • Drain on paper towels and salt immediately.
  • Assemble the Bowls
  • Place a handful of tortilla strips in each bowl. Add cheese, avocado, and any toppings you like.
  • Add the Broth
  • Ladle hot broth over the tortilla layers. Finish with a squeeze of lime.
  • Serve Immediately
  • Sopa Azteca is best enjoyed the second it hits the table — crispy, brothy, smoky perfection.
Keyword Sopa Azteca Tortilla Soup Mexican Tortilla Soup Authentic Sopa Azteca Pasilla Chile Soup Mexican Soups Traditional Mexican Recipes Comfort Food Mexico Tortilla Strips Soup Chile-Tomato Broth