Easy Tortilla Soup
Brenda Villagomez
Did you know that tortilla soup, also known as Aztec soup, has been an essential part of Mexican cuisine since the pre-Columbian era? Crunchy corn tortilla strips, smoky pasilla and fiery guajillo chiles give this easy 30-minute homemade sopa azteca a flavorful combo! A fast and delicious meal, tortilla soup is just a classic of Mexican food you cannot miss!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • vegetable oil, for frying
  • 3 cups corn tortillas, cut into strips
  • 2 cloves garlic
  • 1/4 onions
  • 6 tomatoes, cut into quarters
  • 5 pasilla chiles, trimmed, stemmed, and seeded
  • 5 guajillo chiles, trimmed, stemmed, and seeded
  • 1/4 cups epazote, leaves
  • 1 cup chicken broth, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • 2 1/2 cups chicken broth
  • salt
  • pepper
  • sour cream, for garnish
  • panela cheese, for garnish
  • avocado, for garnish
  • epazote, for garnish
Preparation
20 mins
30 mins
Low
  • In a small saucepan with hot vegetable oil, fry the tortilla strips over medium heat. Don't overheat the oil, otherwise, the strips won't be crispy and will burn. Place over paper towels to absorb excess oil and reserve until ready.
  • In a wide pan, char garlic, onion, and tomatoes.
  • Add pasilla and guajillo chiles and toast over low heat for a couple of minutes, stirring constantly.
  • Add epazote and chicken broth, and bring to a simmer. Remove from heat. Transfer to a blender and blend to a thick sauce.
  • Heat oil in a saucepan over medium heat. Pour the sauce and chicken broth, and stir to dissolve. Season with salt and pepper. Cook for 15 minutes over low heat.
  • Place some fried tortilla strips in a large soup bowl and spoon hot broth over them.
  • Top with sour cream, panela cheese, avocado, and epazote leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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