Sopa Azteca, or sopa de tortilla (Aztec soup, or tortilla soup)

Recipe from: 7/3/2002 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 3 cloves garlic
  • 1/2 an onion, cut into chunks
  • 3 ripe tomatoes
  • 1.5 litres chicken stock
  • 15 ml cooking oil
  • 10 ml dried or 2 sprigs fresh epazote or origanum
  • salt and freshly ground pepper
  • 8-10 maize tortillas left out to dry for a day or two
  • oil for frying
  • 2 or 3 dried ancho chillies
  • 2 avocadoes, peeled and diced
  • 155 g creamy Danish feta, diced (or queso fresco, if available)
  • 125 ml sour cream
  • 3 limes, halved


Toast tomatoes, onion and garlic in a frying pan, browning them on all sides.
Peel tomatoes and purée them in a food processor or liquidiser, together with the onion, garlic and 125 ml chicken stock.
Pass the liquid through a sieve to remove seeds.
Cut chillies into 1 cm wide rings and remove the seeds.
Heat oil in a large pot and fry chillies for about 1 minute, just to release the flavour and turn them crispy.With the oil still hot, add tomato purée, frying for 2 minutes.
Lower heat and simmer for about 5 minutes, stirring constantly, until the purée thickens slightly and changes colour.
Add the rest of the chicken stock and the epazote.
Bring to the boil, seasoning with salt and pepper to taste.
Cover and leave on medium heat for about 15 minutes to consolidate the flavours.
Meanwhile, cut tortillas in half and then into thin strips. (If the tortillas are fresh, cut them and dry them out for about an hour in a 150 °C preheated oven).
Fry in batches in about 1 cm cooking oil until golden brown and crispy, turning them at least once (about 3 minutes).
Place fried strips on absorbent paper to remove excess oil. Just before serving, heat soup.
Divide the tortilla strips between the bowls and ladle the hot soup over them.
Decorate with a few pieces of avocado, cheese and rings of chilli.
Place limes and sour cream on the table, along with the rest of the avocado, cheese and chillies, so that each person may add according to taste.

Read more on: starch  |  soup  |  bake  |  shallow-fry


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.