Sopa Azteca is a Mexican soup made of tortillas soaked in a spiced tomato-based broth.
This dish is traditionally prepared by simmering corn tortillas in broth until they softened, and is flavored with chili peppers and other local herbs and spices.
Sopa Azteca is commonly served during celebratory occasions, family gatherings, and also as a comfort food in the Winter. This soup dish has become a famous representation of Mexican culinary heritage and is often sold in Mexican restaurants worldwide.
Origin & Cultural Significance
Sopa azteca is believed to have originated during the ancient Aztec period, hence the dish’s name, and has evolved over time to become a popular comfort food throughout Mexico.
The Aztecs were known for their abundant use of corn, chilies, and tomatoes in their culinary traditions, which are all key ingredients in Sopa Azteca.
There are several regional variations of Sopa Azteca throughout Mexico, although the core elements of the soup remain consistent. In some regions, the soup is garnished with fresh avocado slices, cheese, and sour cream. Other variations may include the addition of chicken or beef.
In the United States, tortilla soup is a popular variation of Sopa Azteca, often made with chicken, corn, and tomatoes.
Mexican Sopa Azteca Recipe
Sopa Azteca is a Mexican soup made of tortillas soaked in a spiced tomato-based broth.
Ingredients
- Corn tortillas - 4
- Vegetable oil - 2 tbsp
- Onion (finely chopped) - 1
- Garlic (minced) - 2 cloves
- Jalapeño pepper (seeded and diced) - 1
- Diced tomatoes - 1 can
- Chicken or vegetable broth - 4 cups
- Ground cumin - 1 tsp
- Chili powder - 1 tsp
- Salt and pepper (to taste)
- Shredded chicken (optional) - 1 cup
- Fresh cilantro (chopped)
- Lime wedges (for serving)
- Tortilla strips or chips (for garnish)
Instructions
- Preheat the oven to 350°F.
- Cut the tortillas into thin strips and place them on a baking sheet. Bake in the preheated oven for about 10-15 minutes until crisp and golden, set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño pepper.
- Sauté until the onion is translucent and the pepper becomes fragrant.
- Add the diced tomatoes and their juices to the pot and cook for a few minutes.
- Pour in the chicken/vegetable broth, cumin, and chili powder. Season with salt and pepper to taste.
- Lower the heat to a simmer and let it cook for about 15-20 minutes.
- If using shredded chicken, add it to the soup and let it heat through.
- Ladle the soup into bowls.
- Garnish each bowl with diced avocado, chopped fresh cilantro, and the baked tortilla strips or chips.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 292Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 45mgSodium: 411mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 17g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.