Sopa Azteca

Name: Sopa Azteca
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 corn tortillas, cut in strips; 3 pasilla chillis, toasted and soaked; 400g ripe tomatoes, charred; 1 white onion, charred; 3 cloves garlic, charred; 1L vegetable stock; 1 tsp dried oregano; 3 tbsp vegetable oil; 1 avocado, sliced; 100g queso fresco, crumbled; 200g Mexican crema or sour cream

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

Fry tortilla strips in oil until crispy and golden, drain on paper towel.

Blend charred tomatoes, onion, garlic and soaked pasilla chillis until smooth.

Fry blended sauce in oil 5 minutes until darkened and fragrant.

Add stock and oregano, simmer 15 minutes.

Season generously with salt.

Ladle into bowls, add crispy tortilla strips.

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

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★★★★★

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