Sopa de Tortilla Azteca (Tortilla Soup)

Easy-to-make, kid-friendly, and topped with fried tortillas, cheese, avocado and hot sauce, this sopa de tortilla Azteca (tortilla soup) is everything!

sopa de tortilla Azteca (tortilla soup) #sopadetortillaazteca #tortillasoup

Sopa de Tortilla Azteca

(Tortilla Soup)

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I love being able to share with you some of my favorite recipes from when I was growing up. It is even better when the recipes stand the test of time and remain favorites in my adult years.

This is exactly one of those recipes. Whenever my mom would ask me for ideas of what to make for dinner, sopa de tortilla was almost always one of my answers.

Tortilla soup, commonly known as sopa de tortilla or sopa Azteca, is a smooth tomato soup, topped with crunchy, golden-fried tortilla strips, grated white cheese, diced avocados, and zesty hot sauce.

Sopa de tortilla Azteca (tortilla soup) is great to whip up on weeknights because it is super easy to make. The most time-consuming part of the whole dish is cutting and frying the tortilla strips, which is really not hard at all.

If your household is anything like mine, be sure to fry some extra tortillas. Little hands (and even husband hands) tend to eat many of the fried strips before the soup is ready to serve. My mom remembers my grandmother having the same problem when my mom and her siblings would sneak into the kitchen and steal handfuls of fried tortilla strips.

It’s Kid-Friendly!

The best part about today’s recipe is kids will have more to love than just the tortilla strips. This sopa de tortilla is a great kid-friendly version, just omit the hot sauce like I do for my kids. They love it, and that is saying a lot because my daughter is a self-proclaimed tomato hater.

Finally this sopa de tortilla Azteca (tortilla soup) is a great meatless dish, so serve it up on your next Meatless Monday, during Lent, or today because it is just so good and easy to make!

How to Make Sopa de Tortilla Azteca (Tortilla Soup)

To begin, take 10 corn tortillas and cut them into fourths. Then cut the quarters into thin strips, as shown in the picture below.

Cutting tortilla strips #sopadetortillaazteca #tortillasoup

Next, heat up about an inch and a half of oil in a deep pan or pot. Once hot, but not smoking, add a handful of the tortilla strips. Let the tortilla strips crisp up. Remove from the oil when they are a nice golden color.

Frying tortilla strips #sopadetortillaazteca #tortillasoup

Place the fried tortilla strips in a paper towel covered bowl. Continue cooking the tortilla strips until all of them are fried. Set them aside (and perhaps hide them from hungry family members).

Tortilla strips for sopa de tortilla Azteca (tortilla soup) #sopadetortillaazteca #tortillasoup

Next, boil 3 medium Roma tomatoes in water until soft.

Peel the tomatoes and add them to a blender. Blend the tomatoes along with 1 teaspoon of granulated garlic, 1 teaspoon of onion powder, 1/2 teaspoon of pepper, 1 1/2 teaspoons of salt, and 8 ounces of low-sodium tomato sauce.

Ingredients for tomato soup #tortillasoup

Add 2 teaspoons of olive oil to a medium Dutch oven or pot on medium heat. Once the ingredients are completely blended and smooth, pour the soup into the pot with the oil.

Let the soup heat through, for about 5 minutes. Taste for salt and adjust to your taste preference.

Tomato soup for sopa de tortilla Azteca (tortilla soup) #sopadetortillaazteca #tortillasoup

Serve the hot soup in a bowl. Top with a handful of tortilla strips, a sprinkle of shredded white Mexican cheese, diced avocado, and a few drops of your favorite hot sauce. Valentina hot sauce is one of my favorites and goes great with this soup.

       

Serve immediately before the tortilla strips lose their crunchiness. I always place the bowl of tortilla strips on the table so people can pile on more tortillas into their soup if they so desire.

sopa de tortilla Azteca (tortilla soup) #sopadetortillaazteca #tortillasoup

That’s it! Now take a big spoonful of all these ingredients. You’ll love how perfect the flavors go together in this sopa de tortilla Azteca (tortilla soup).

I hope you enjoy!

Looking for another delicious meatless dish? Click here to check out potato patties with chile con queso.

5 from 5 votes
sopa de tortilla Azteca (tortilla soup) #sopadetortillaazteca #tortillasoup
Sopa de Tortilla Azteca (Tortilla Soup)

Easy-to-make, kid-friendly, and topped with fried tortillas, cheese, avocado and hot sauce, this sopa de tortilla Azteca (tortilla soup) is everything!

Author: Gemma from Everyday Latina
Ingredients
  • 10 corn tortillas
  • oil for frying (either vegetable or olive oil)
  • 3 medium Roma tomatoes
  • 1 tsp granulated garlic
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1 1/2 tsp salt (plus more to taste)
  • 8 oz low-sodium tomato sauce
  • 2 tsp olive oil
  • shredded white Mexican cheese, diced avocado, hot sauce for serving
Instructions
  1. Take the corn tortillas and cut them into fourths. Then cut the quarters into thin strips, as shown in this picture.

    Cutting tortilla strips #sopadetortillaazteca #tortillasoup
  2. Heat about an inch and a half of oil in a deep pan or pot. Once hot, but not smoking, add a handful of the tortilla strips. Let the tortilla strips crisp up. Remove from the oil when they are a nice golden color.

  3. Place the fried tortilla strips in a paper towel covered bowl. Continue cooking the tortilla strips until all of them are fried. Set them aside.

  4. Next, boil 3 medium Roma tomatoes in water until soft. Peel the tomatoes and add them to a blender.

  5. Blend the tomatoes along with the granulated garlic, onion powder, 1/2 pepper, 1 1/2 teaspoons of salt, and the low-sodium tomato sauce.

  6. Add 2 teaspoons of of olive oil to a medium Dutch oven or pot on medium heat. Once the ingredients are completely blended and smooth, pour the soup into the pot with the oil.

  7. Let the soup heat through, for about 5 minutes. Taste for salt and adjust to your taste preference.

  8. Serve the hot soup in a bowl. Top with a handful of tortilla strips, a sprinkle of shredded white Mexican cheese, diced avocado, and a few drops of your favorite hot sauce.* 

  9. Serve immediately before the tortilla strips lose their crunchiness. 

Recipe Notes

*You may want to omit the hot sauce for younger kids.

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