Sopas y CaldosMedium

Tortilla Soup

Name: Tortilla Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 Pasilla chillies; 2 Garlic cloves; 0.5 White onion; 1.5 litres Chicken stock; 1 sprig Epazote; 200 ml Vegetable oil; 150 g Soured cream; 1 Avocado; 2 Lime; 100 g Fresh cheese; 1 to taste Salt; 5 Red tomatoes; 8 Corn tortillas

50 min (20 prep + 30 cook) Medium 6 servings Tlaxcala / Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Tomato broth with crispy fried tortilla strips, avocado, and soured cream.

About this recipe

Tortilla soup, also known as sopa azteca, is an iconic dish of Mexican cuisine. It consists of a rich tomato broth flavoured with pasilla chilli, served with crispy fried tortilla strips, avocado, soured cream, fresh cheese, and fried pasilla chilli. Its origins are attributed to Tlaxcala, though it is popular throughout the country. This soup beautifully combines crisp and soft textures with deep, comforting flavours.

History & Origin

Sopa de tortilla, also called sopa azteca, has its roots in the Tlaxcala region and central Mexico, where leftover tortillas were transformed into an entirely new dish. Its origins go back to pre-Hispanic times, when making use of sweetcorn in all its forms was a sacred practice; wasting a tortilla was considered an offence to the gods. During the colonial period it was enriched with cream and cheese, but it retained its indigenous essence with tomato, chile pasilla and epazote. The fried chile pasilla that crowns it is its hallmark: dark, crispy and with a smoky flavour that perfumes the entire dish. It is served in deep clay bowls, with the hot broth poured over the crispy tortilla strips and fresh avocado.

Estimated cost

£20.90

Total cost

£3.48

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

18g

Protein

35g

Carbohydrates

12g

Fat

Fibre

760mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut 6 tortillas into thin strips about 1 cm wide. Heat plenty of oil in a deep frying pan and fry the strips in batches until golden and crisp. Drain on kitchen paper.
2
In the same oil, fry the pasilla chillies (deveined and deseeded) for about 30 seconds until they puff up and darken slightly. Remove and set aside for garnishing.
3
Char the tomatoes, onion, and garlic on a dry griddle over high heat for about 10 minutes, turning occasionally, until soft and blackened in spots.
4
Blend the charred tomatoes, onion, garlic, and the remaining 2 tortillas (torn into pieces) with a little chicken stock until smooth. Strain through a sieve.
5
Heat 2 tablespoons of oil in a saucepan over medium-high heat. Pour in the sauce (it will splutter) and cook for 5 minutes, stirring, until it darkens and thickens.
6
Add the chicken stock and the sprig of epazote. Bring to the boil, reduce the heat, and simmer gently for 15 minutes to allow the flavours to develop. Season with salt.
7
Serve the hot broth in deep bowls. Add the crispy tortilla strips, diced avocado, soured cream, crumbled fresh cheese, and the fried pasilla chilli. Finish with a squeeze of lime.