Sopa de Tortilla Azteca (Pasilla Chili & Roasted Tomato Broth with Avocado) – Authentic Mexico Recipe
Mexico City’s beloved smoky pasilla-and-tomato soup crowned with crispy tortilla strips and avocado.
- Country of Origin
- 🇲🇽 Mexico (North America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Crispy corn tortilla strips, Diced ripe avocado, Cubed panela/queso fresco, Toasted pasilla chili, Charred tomatoes
Ingredients for Sopa de Tortilla Azteca (Pasilla Chili & Roasted Tomato Broth with Avocado) (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy corn tortilla strips, prepped into bite-sized pieces
- 1.5 cups diced ripe avocado, washed and trimmed
- 1 cup cubed panela/queso fresco
- 1 medium onion and 3 cloves garlic, finely minced with toasted pasilla chili
- 1.5 tbsp traditional Mexico seasoning (charred tomatoes, epazote/oregano, garlic, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and toasted pasilla chili for 3–4 minutes until fragrant.
- Stir in charred tomatoes, epazote/oregano, garlic, lime and toast for 45 seconds to release the essential oils of Mexico's kitchen.
- Add crispy corn tortilla strips and diced ripe avocado, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in cubed panela/queso fresco, adjust seasoning, and ladle steaming hot into deep bowls.