Sopa Azteca

Sopa Azteca is a savory, smoky, rich broth made with Mexican pasilla peppers, pan-fried tomatoes, onion, and garlic. This delicious soup is topped with crispy tortilla strips, avocado, sour cream, and cubes of queso fresco.

Sopa Azteca: A Flavorful Mexican Tortilla Soup

Sopa Azteca, also known as tortilla soup, is a classic dish deeply rooted in Mexican culinary traditions. It’s a comforting, smoky, and savory soup that perfectly balances rich broth with crunchy toppings. 

As a Mexican-American dietitian, I’m excited to share a fully plant-based version of this beloved dish that will leave your tastebuds wanting more! This recipe uses authentic whole-food Mexican ingredients keeping it light and nourishing.

The toppings are what take sopa Azteca to the next level! This rich and flavorful broth is topped with crispy tortilla chips, creamy avocado slices, hearty cubes of queso fresco and to make it extra creamy: vegan crema/sour cream.

Why You’ll Love This Recipe

• Authentic flavors: The combination of dried pasilla peppers, ripe tomatoes, and traditional toppings captures the essence of classic sopa Azteca.
• Customizable: Tailor the spice level, broth consistency, and toppings to your liking.
• Vegan-friendly: No animal products here—just wholesome, plant-based ingredients that everyone can enjoy.
• Healthy and balanced: Perfect for a potluck or gathering because anyone can enjoy this balanced recipe.
• Great for gatherings: Perfect as an appetizer or main dish, this soup is a crowd-pleaser.

Sopa Azteca Ingredients and Substitutions

Key Ingredients

1. Pasilla Peppers
   These dried chilies add depth and smokiness to the broth. Substitute with ancho chilies for a sweeter, milder flavor.
2. Puya or Arbol Pepper (Optional)
   These provide heat for those who enjoy a spicy kick. Skip them if you prefer a milder soup.
3. Corn Tortilla
   Used to thicken the broth, the tortilla lends an earthy flavor and silky texture.
4. Bouillon Paste
   Adds a concentrated umami punch to the broth. You can substitute it with vegetable broth cubes or a high-quality liquid broth.
5. Sugar helps balance the flavors, trust me on this one!
6. Vegan Queso Fresco
   Crumbled tofu or store-bought vegan feta can mimic the creamy, tangy flavor of traditional queso fresco.

Step-by-Step Instructions

1. Sauté the Vegetables

• Cut the Roma tomatoes and onion into quarters.
• Heat avocado oil in a medium pot over medium-high heat. Once hot, add the tomatoes and onion. Fry until golden brown.
• Add the garlic cloves and torn corn tortilla. Cook until both are golden and aromatic.

2. Toast the Chilies

• Add the pasilla peppers and puya/arbol pepper to the pot. Fry for 30-45 seconds, stirring constantly, until the peppers darken slightly. Be careful not to burn them.

3. Simmer the Base

• Pour enough water into the pot to submerge the vegetables and chilies. Simmer for 5-7 minutes, allowing the chilies to soften.

4. Blend the Broth

• Transfer the contents of the pot to a blender. Add oregano, bouillon paste, and a pinch of salt. Blend until smooth.

5. Finish the Soup

• Pour the blended mixture back into the pot. Add 6-8 cups of water, depending on your desired consistency.
• Stir in bay leaves and sugar, then simmer for 10 minutes. Adjust seasoning with salt to taste.

6. Serve and Garnish

• Ladle the soup into bowls and top with crispy tortilla strips, vegan crema, avocado slices, queso fresco, cilantro, and a squeeze of lime.

Tips and Topping Options

Tips

• Avoid burnt chilies: Fry them briefly until they slightly change color to bring out their flavor without bitterness.
• Consistency: Add more or less water depending on whether you prefer a thicker or thinner broth.
• Topping prep: Prepare toppings like crispy tortilla strips and vegan crema ahead of time for easy serving.

Sopa Azteca Topping Options

• Crunch Factor: Add homemade or store-bought tortilla chips or strips. To make homemade tortilla strips, slice 8 corn tortillas into thin slices using a knife and fry with oil until golden brown. You can also use the air fryer to avoid excess oil. TIP: Air fry tortilla strips at 375 F for 10 minutes tossing halfway. 
• Extra Heat: Drizzle with Mexican chili oil or serve with a side of fresh jalapeños.
• Creamy Elements: Vegan crema or a dollop of plain coconut yogurt for creaminess.
• Zesty Boost: Fresh lime juice is non-negotiable—it brightens the soup beautifully.

Storage and Reheating

Storage

• Refrigerate the soup (without toppings) in an airtight container for up to 5 days.
• Store toppings like tortilla strips separately to keep them crispy.

Reheating

• Reheat the soup on the stovetop over medium heat until hot.
• Microwave individual portions in 1-2 minute intervals, stirring in between.
• Assemble with fresh toppings just before serving.

This vegan sopa Azteca is a bowl of pure comfort with bold flavors, nourishing ingredients, and vibrant garnishes. Whether you’re enjoying it solo or sharing it with loved ones, it’s a meal that celebrates the beauty of Mexican cuisine in every spoonful. ¡Buen provecho!

More Delicious Mexican Soups:

Pozole Verde

Poblano Bean Soup

Mexican Vegetable Soup

Albondigas (Mexican meatball soup)

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