This post may contain affiliate links. Please read our disclosure policy.
Imagine a warm bowl filled with tender chicken submerged in a light broth with a spicy kick from onions, garlic, chilies, and hot pepper. Sopa Azteca (Tortilla Soup), a delicious Mexican soup, is the ultimate comfort food that will keep you cozy on chilly fall and winter days.
Comfort Food…so delicious!
Sopa Azteca is not only delicious but also packed with nutrients. Chicken provides a good source of lean protein, while vegetables like onions, garlic, and chilies are rich in antioxidants and anti-inflammatory compounds. The broth is also hydrating and can help soothe a sore throat or cough.
If you’re looking for a comforting and healthy meal, Sopa Azteca is a great option. You can easily make it at home using simple ingredients and adjust the level of spiciness to your liking. Serve it with a side of warm tortillas or crusty bread for a complete and satisfying meal.
Origin of Sopa Azteca (Tortilla Soup)
Tortilla Soup, also known as Sopa Azteca, is a traditional Mexican dish that has its roots in the Mexico City region. Although its exact origin is uncertain, this savory and spicy soup has been a staple of Mexican cuisine for generations and is enjoyed by many around the world. Its rich flavors and unique blend of ingredients make it a beloved dish that is perfect for any occasion.
Get the latest recipes and weekly newsletter straight to your inbox!
We won’t send any spam. Unsubscribe at any time.
I LOVE good home-style Mexican cooking, and there is no dish more comforting in Mexican cuisine than tortilla soup. For me, tortilla soup combines all the wonderful flavors of Mexico into one bowl of soul-satisfying goodness.
What ingredients are in Sopa Azteca (Tortilla Soup)
- Chicken: Shredded home-cooked chicken breast, or leftover chicken or turkey.
Time Saver: Want to save time…buy a rotisserie chicken and shred it.
- Tomatoes: If you prefer fresh tomatoes, you can roast about 5 tomatoes and one Anaheim chili pepper. Canned fire-roasted diced tomatoes with chiles are for those who want it quick.
- Chile Peppers: Serrano pepper can be replaced by jalapeño pepper. Dried pasilla chiles can be replaced with dried ancho chili.
- Corn: Canned corn, frozen corn, or corn right off the cob all works for this recipe. Don’t like corn? replace with black beans, drained, and rinsed.
- Chicken broth: Vegetable broth could be used instead of chicken broth.
This recipe is easy to throw together and one that I always make on weeknights. The leftovers are fantastic and can be stored frozen for quick & easy lunch or dinner later in the month.
How to Make Tortilla Soup
- Prepare your chicken and shred it. Set aside.
- Blend tomatoes and chile pepper in a blender until smooth. Set aside.
- Place 2 tbsp. of oil in a medium pot, add the pasilla chiles: cook and stir for 1 minute or until lightly toasted. Remove the chiles to a paper towel with a slotted spoon; transfer the chiles to the blender along with the tomatoes and blend for 20 seconds.
- In the same pot, sauté onion and garlic in the remaining oil(add more if needed) on medium-high heat until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick.
- Add the broth, corn, oregano, and chicken; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Top with your favorite toppings like avocado slices, cilantro, shredded cheese, sour cream, diced green onions, or crumbled cotija cheese.
How to Store Sopa Azteca/Tortilla Soup
Refrigerator:
This chicken tortilla soup recipe will last in the refrigerator for 3-4 days in an airtight container. To reheat, pour into a saucepan over medium-low heat, stirring until warmed through.
Freezer:
Wide mouth-style jars are preferred when freezing soup because they are easier to fill and less likely to break with expansion. Do not overfill jars. Leave 1-2 inches of room for headspace so you’ll have room for expansion. Frozen jars of soup can stay fresh best for 3-4 months in the freezer.
Love Soup? Try these delicious Recipes
- Caldo de Queso (Mexican Cheese Potato Soup)
- Gallina Pinta
- Spicy and Comforting Mexican Shrimp Soup
- Easy Vegan Pozole Verde Recipe
- Mexican Vegetable Soup | Sopa de Verduras
- Sopa de Conchas ( Mexican Shell Soup)
Follow us for more Delicious Recipes!
Subscribe to my Newsletter, and follow me on Facebook, Pinterest, and Instagram for all my latest recipes.
Sopa Azteca (Tortilla Soup)
Ingredients
- 1 can 14.5 oz fire-roasted diced tomatoes with green chiles
- 1 serrano seeded and diced ( or jalapeño)
- 1/4 cup canola divided
- 3 dried pasilla chiles stemmed, seeded, and cut into 1-inch pieces
- 6 cups chicken broth
- 1 tablespoon minced garlic
- 1/2 cup diced white onion
- 1/2 cup whole kernel corn drained
- 1 cup shredded cooked chicken
- 1 teaspoon Mexican Oregano
- 1 tablespoon lime juice
- Salt and Pepper to taste.Fried Tortilla strips for topping
- Optional Toppings: Cubed avocado chopped cilantro, chopped green onions, and a lime wedge
Instructions
- Blend tomatoes and chile pepper in a blender until smooth. Set aside
- Place 2 tbsp. of oil in a large pot, add the pasilla chiles: cook and stir for 1 minute or until lightly toasted. Remove the chiles to a paper towel with a slotted spoon; transfer the chiles to the blender along with the tomatoes and blend for 20 seconds.
- In the same pot, sauté onion and garlic in the remaining oil (add more if needed) over medium-high heat until tender. Add the tomato mixture; cook and stir over medium heat for 10 minutes or until very thick.
- Add the broth, corn, oregano, and chicken; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in lime juice. Serve in bowls topped with tortilla strips
- Garnish with avocado slices, shredded cheese, sour cream, or chopped cilantro. Enjoy! 🥑
Share this:
Discover more from The Busy Abuelita
Subscribe to get the latest posts sent to your email.
Delicious Steak Fajitas Recipe
Mexican Beef Soup ( Caldo de Res )
