Sopa de Tortilla (Tortilla Soup)
A warming tomato and chilli broth poured over crisp tortilla strips, then topped with avocado, crumbled cheese, crema and a crackly fried pasilla chilli. Mexico City's favourite soup.
Servings
Ingredients
Nutrition
Per serving
Steps
Fry the tortilla strips
Heat the oil in a deep 20 cm (8-inch) pan or skillet over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes until golden and crisp, then drain on kitchen paper.
- 8 tortillas, cut into strips
- 100 ml vegetable oil
✅ Done when: strips are golden and crisp
Fry the chillies
In the same hot oil, fry the for 10–15 seconds until they puff and darken slightly, then drain. Break one chile into pieces for garnish and set the other aside for the broth.
- 2 dried
- same oil oil, from step 1 (same oil)
✅ Done when: chillies are puffed and slightly darker
Blend the base
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Fry the base
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Simmer the soup
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Serve
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Fry the tortilla strips
Heat the oil in a deep 20 cm (8-inch) pan or skillet over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes until golden and crisp, then drain on kitchen paper.
- 8 tortillas, cut into strips
- 100 ml vegetable oil
✅ Done when: strips are golden and crisp
Fry the chillies
In the same hot oil, fry the for 10–15 seconds until they puff and darken slightly, then drain. Break one chile into pieces for garnish and set the other aside for the broth.
- 2 dried
- same oil oil, from step 1 (same oil)
✅ Done when: chillies are puffed and slightly darker
Blend the base
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the base
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the soup
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Serve
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The Story Behind the Dish
Sopa de tortilla, also called sopa azteca, is a classic of the Mexico City table. It is another clever use for leftover tortillas: fried into crisp strips, they soften slowly in a rich broth flavoured with tomato and smoky pasilla chilli.
The toppings are half the fun, and every family has its favourites: avocado, cheese, crema, chicharrón or even a little fried pork rind.
⭐ Why It's Famous
It balances textures beautifully: crunchy tortilla, silky broth, creamy avocado and salty cheese in every spoonful.
💡 Fun Fact
The name 'sopa azteca' was a 20th-century restaurant invention, a nod to the Aztec love of corn and chilli.
Mexico City and central Mexico
19.43°N, -99.13°W
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