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)

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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.

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.

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).

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.

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.

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.

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.