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Mexican Tortilla Soup (Sopa Azteca with Crispy Tortilla Strips and Avocado)
The ancestral Mexican comfort soup: a silky roasted tomato and pasilla chili broth poured piping hot over crisp fried tortilla strips, creamy fresh avocado cubes, and salty cotija cheese.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Ripe tomatoes4 piece
- Ripe avocado, diced1 piece
- White onion, chopped1 piece
- Garlic cloves2 clove
- Sour cream or Mexican crema60 g
- Vegetable oil for frying60 ml
- Salt1 tsp
Preparation Steps
1
Slice 6 corn tortillas into 1 cm strips. Fry in hot oil for 2-3 minutes until golden and crisp, then drain on paper towels.
5 min timer
2
Blend raw tomatoes, onion, garlic, and 1 tsp salt in a blender until smooth.
2 min timer
3
Heat 1 tbsp oil in pot, pour in pureed tomatoes, cook 5 minutes, add 700 ml vegetable broth, and simmer for 15 minutes.
15 min timer
4
Divide crispy tortilla strips into bowls, ladle hot broth over them, and top with diced avocado, a dollop of crema, and crumbled cheese.
1 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
