After graduating college, I loafed around in Mexico for a few months. I rented a little apartment above the garage of a wonderful Mexican family who took me under their wing. The mother made this very flavorful sopa Azteca with interesting textures. It was my favorite dish of the whole trip. I had to watch her make this soup and literally count out all the ingredients because she made this soup from her heart, not from a recipe.


Recipe Summary

45 mins
5 mins
1 hr 10 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.

  • Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.

  • Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.

  • Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.

  • Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.

Cook's Note:

You can substitute sour cream for Mexican crema.

Nutrition Facts

388 calories; protein 6.1g; carbohydrates 34.9g; fat 28.4g; cholesterol 20.5mg; sodium 364mg. Full Nutrition