Sopa Azteca

Sopa Azteca — also called sopa de tortilla — is Mexico City's beloved street-food soup, a dish that transforms day-old tortillas into something extraordinary. The base is a smoky, tomato-pasilla chile broth poured tableside over crispy tortilla strips and garnished with a riot of toppings. Its name honors pre-Columbian ingredients: maize, chiles, and tomatoes, all native to Mesoamerica. Every family has their version; this one follows the classic capitalino style.

Serves: 4

Ingredients

• 8 corn tortillas, cut into thin strips
• Neutral oil for frying
• 4 roma tomatoes, roughly chopped
• 2 dried pasilla chiles, stemmed and seeded
• 1/4 white onion
• 3 garlic cloves
• 1.2 litres (5 cups) chicken stock
• 1 epazote sprig (or a few cilantro sprigs)
• Salt to taste

To serve: crumbled cotija or queso fresco, Mexican crema or sour cream, diced avocado, thin-sliced dried pasilla strips, lime wedges

Instructions

1. Fry tortilla strips in 1 cm (1/2 in) of hot oil over medium-high heat for 3–4 minutes until deeply golden and crisp. Drain on paper towels; season with salt.
2. Toast pasilla chiles in a dry skillet 30 seconds per side. Soak in hot water 15 minutes; drain.
3. Blend tomatoes, soaked chiles, onion, and garlic until completely smooth.
4. Heat 1 tbsp oil in a medium saucepan over high heat. Add the blended tomato-chile purée and fry, stirring, 5–6 minutes until it darkens and thickens.
5. Add chicken stock and epazote. Bring to a boil, reduce heat, and simmer 15 minutes. Season with salt.
6. Divide crispy tortilla strips among bowls. Ladle hot broth over them. Top immediately with cotija, crema, avocado, and extra pasilla strips.

Cook's Notes: Speed is key — pour the broth just before serving so the tortillas stay partially crispy. Epazote is traditional and worth seeking out; it adds an herbal, slightly medicinal depth that defines the dish.