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Sopa Azteca
A smoky pasilla and tomato soup with crispy tortilla strips, avocado and Mexican cream — deeply satisfying.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
easy
Cuisine
Mexican
vegetariangluten-free
Ingredients
6corn tortillas, cut in strips
3pasilla chillis, toasted and soaked
400gripe tomatoes, charred
1white onion, charred
3 clovesgarlic, charred
1Lvegetable stock
1 tspdried oregano
3 tbspvegetable oil
1avocado, sliced
100gqueso fresco, crumbled
200gMexican crema or sour cream
Instructions
1
Fry tortilla strips in oil until crispy and golden, drain on paper towel.
2
Blend charred tomatoes, onion, garlic and soaked pasilla chillis until smooth.
3
Fry blended sauce in oil 5 minutes until darkened and fragrant.
4
Add stock and oregano, simmer 15 minutes.
5
Season generously with salt.
6
Ladle into bowls, add crispy tortilla strips.
7
Top with avocado, queso fresco and a drizzle of crema.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
349
Protein
9.7g
Fat
22.6g
Carbs
30.2g
Fiber
6.3g
Sodium
1139mg
Reviews
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★★★★★
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