Authentic Mexican Tortilla Soup Recipe

This Authentic Mexican Tortilla Soup, also known as Sopa Azteca, is one of Nils’ favorite dishes, and a staple in every Mexican restaurant. It’s easy to make, very filling, and not spicy at all. We think you’ll really enjoy it! Especially, if you pair it with Mexican rice pudding or Mexican Flan as dessert.

Authentic Mexican Tortilla Soup Recipe

Serves: 4-6

Ingredients

• 1 1/2 L Chicken broth
• 12 Corn tortillas
• 3-4 Red tomatoes (500g)
• 2 Garlic cloves
• 1/2 Onion (small)
• 2 1/2 tsp Chicken bouillon powder (Knorr) or salt
• 4 Epazote springs
• 2 Guajillo chilis
• 2 Pasilla chilis 
• 1 Avocado
• Sour cream
• Panela cheese
• Vegetable oil

Ps. If you like, you can add shredded chicken to the recipe, and swap the Guajillo for Ancho Chili, or the epazote for cilantro.

Preparation

Soup base

1. Cut the stems off the chilis and remove the seeds.
2. In a pot boil 3 cups of water. Then, add 2 guajillo chilis and 1 pasilla chili, and let them boil at medium heat for 5 minutes, or until they feel soft. Remove from the stove and let them sit in the water for 30 minutes.
3. Mix in a blender the tomatoes, the garlic, the onion, the cooked chilis, and 5 tbsp of the boiled water used for the chilis. It’ll look like a heavy sauce.
4. Pre-heat 1 tbsp of vegetable oil in a new pot and strain the sauce into it. You’ll work a bit of a muscle here, but it’ll be worth it.
5. Add the chicken bouillon powder and let it cook at medium heat for 10 minutes.
6. When you see the grease coming through, add the chicken broth slowly while mixing, and the epazote springs.
7. Let it cook for another 25 minutes in medium heat.

In the meantime…

Toppings

1. Cut the tortillas in thin slices.
2. Heat vegetable oil in a medium-size pan; enough to cover the bottom. Once it’s very hot, fry the slices of tortilla in small batches. They should turn golden and crunchy. Let them drain on an absorbing paper towel. Tip: to test if the oil is hot enough, put in a slice of tortilla. If it bubbles, you’re good to go.
3. Cut in thin slices the remaining dry pasilla chili and fry it in the same pan as the tortillas. These burn fast, so leave them just for 5 seconds maximum. Let them drain with the tortillas.
4. Cut up the panela cheese in small cubes and the avocado in thin slices or cubes.

Presentation

1. In a bowl, put a bunch of the tortilla slices.
2. Add the soup base; enough to cover most of the tortillas.
3. Decorate with the panela, the avocado, the fried pasilla slices, and a bit of sour cream.
4. Enjoy!

We hope you liked this Authentic Mexican Tortilla Soup Recipe. Let us know if you try it!