Sopa Azteca with Crispy Tortillas

Sopa Azteca, often referred to as the ultimate Mexican comfort food, is a vibrant harmony of smoky flavors and satisfying textures. This traditional soup features a deeply savory tomato-chile broth poured over a bed of crunchy, golden tortilla strips, creating a soul-warming dish that is as beautiful to look at as it is delicious to eat.

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The secret to a truly great Sopa Azteca lies in the preparation of the chile base. By toasting the dried chiles before blending them with sautéed aromatics and ripe Roma tomatoes, you unlock a complexity of flavor that is both earthy and bright, perfectly complemented by the richness of diced avocado and panela cheese.

Ingredients

• Broth: 2 tablespoons vegetable oil, 1 medium white onion (chopped), 3 garlic cloves (minced), 4 ripe Roma tomatoes (chopped), 2 dried pasilla chiles (stemmed and seeded), 1 dried guajillo chile (stemmed and seeded), 5 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt (or to taste), 1/4 teaspoon ground black pepper.
• Tortilla Strips: 8 corn tortillas (cut into thin strips), vegetable oil for frying.
• Garnishes: 1 ripe avocado (diced), 150 g (5 oz) panela cheese (cubed or crumbled), 1/2 cup fresh cilantro (chopped), 1/2 cup crema or sour cream (optional), 1 lime (cut into wedges).

Instructions

Step 1: Sauté the Aromatics

Heat 2 tablespoons oil in a large pot over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 more minute.

Step 2: Cook the Tomatoes

Add tomatoes and cook until softened, about 5 minutes.

Step 3: Toast the Chiles

While tomatoes cook, toast the dried chiles in a dry skillet over medium heat for 1–2 minutes, until fragrant. Do not burn.

Step 4: Blend the Base

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

Step 5: Simmer the Broth

Return the mixture to the pot. Add remaining broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasoning as needed.

Step 6: Fry the Tortillas

While the broth simmers, heat about 1 inch of oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden and crisp, about 1–2 minutes per batch. Drain on paper towels.

Step 7: Assemble and Garnish

To serve, divide crispy tortilla strips among bowls. Ladle hot broth over the strips. Top with panela cheese, avocado, cilantro, and a drizzle of crema. Serve with lime wedges.

Zusatztipps für die Zubereitung

Using a large pot and a high-speed blender ensures the broth reaches a smooth, velvety consistency. Remember to drain the fried tortilla strips thoroughly on paper towels using a slotted spoon or tongs to keep them from becoming greasy.

Varianten und Anpassungen

For an extra layer of smokiness, add a chipotle chile in adobo to the blender. If panela cheese is unavailable, you can substitute it with feta or queso fresco. For non-vegetarians, adding shredded cooked chicken makes this dish even more substantial.

Serviervorschläge

To ensure the best experience, serve the soup immediately after assembly so the tortilla strips maintain their signature crunch. Provide extra lime wedges on the side to allow everyone to brighten the broth to their own taste.

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With its striking colors and complex profile, Sopa Azteca is more than just a meal; it is a celebration of traditional Mexican ingredients. Whether enjoyed on a chilly evening or as a festive starter, it never fails to impress with its warmth and depth.

Recipe FAQs

→ Can I make Sopa Azteca ahead of time?

Yes, prepare the broth up to 2 days in advance and store refrigerated. Fry tortilla strips just before serving to maintain crispness. Reheat broth gently and assemble with fresh garnishes.

→ What chiles work best for authentic flavor?

Pasilla and guajillo chiles provide traditional smoky-sweet flavor. Toast them briefly to enhance aroma without burning. For extra heat, add a chipotle chile in adobo during blending.

→ How do I keep tortilla strips crispy?

Fry strips in hot oil until golden and drain thoroughly on paper towels. Add them to bowls immediately before serving, then pour hot broth over them. Avoid letting them sit in liquid.

→ What cheese substitutes work if panela is unavailable?

Queso fresco or feta cheese make excellent alternatives. Both provide similar mild, crumbly texture. Avoid pre-shredded cheese as it may not melt properly in the hot broth.

→ Can I bake tortilla strips instead of frying?

Yes, brush strips lightly with oil and bake at 375°F for 10-12 minutes until crispy, flipping halfway. While not as authentic, this method reduces oil and still provides satisfying crunch.

→ How spicy is Sopa Azteca?

Pasilla and guajillo chiles offer mild to medium heat with rich flavor. Remove chile seeds for less heat, or add jalapeños and chipotle for more intensity. Adjust to personal preference.