Soupe à la tortilla
Photo : Daniel Alejandro Jaime Ayala / Unsplash
Bouillon de tomate et piment versé sur des lanières de tortilla croustillantes, avocat, fromage frais et crème.
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Fry the tortilla strips
Heat the oil in a deep pan over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes, until golden and crisp. Drain on kitchen paper.
Fry the chillies
In the same oil, fry the pasilla chillies for 10–15 seconds, until they puff and darken slightly. Drain. Break one into pieces for garnish and keep the other for the broth.
Blend the base
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Fry the base
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Simmer the soup
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Serve
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Fry the tortilla strips
Heat the oil in a deep pan over medium-high heat. Fry the tortilla strips in batches for 1–2 minutes, until golden and crisp. Drain on kitchen paper.
Fry the chillies
In the same oil, fry the pasilla chillies for 10–15 seconds, until they puff and darken slightly. Drain. Break one into pieces for garnish and keep the other for the broth.
Blend the base
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the base
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the soup
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Sopa de tortilla, also called sopa azteca, is a classic of the Mexico City table. It is another clever use for leftover tortillas: fried into crisp strips, they soften slowly in a rich broth flavoured with tomato and smoky pasilla chilli.
The toppings are half the fun, and every family has its favourites: avocado, cheese, crema, chicharrón or even a little fried pork rind.
⭐ Why It's Famous
It balances textures beautifully: crunchy tortilla, silky broth, creamy avocado and salty cheese in every spoonful.
💡 Fun Fact
The name 'sopa azteca' was a 20th-century restaurant invention, a nod to the Aztec love of corn and chilli.
Mexico City and central Mexico
19.43°N, -99.13°W
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