Description
Sopa Azteca is a savory, smoky, rich broth made with Mexican papilla peppers, pan-fried tomatoes, onion, and garlic. This delicious soup is then topped with crispy tortilla strips, avocado, sour cream, and cubes of queso fresco.
Ingredients
Units
Scale
- 4 Roma tomatoes
- 3 dried pasilla peppers
- 1 dried puya or arbol pepper (optional)
- 1/2 white onion
- 4 garlic cloves
- 1 tsp oregano
- 1 tbsp bouillon paste
- 1 tbsp sugar
- 1 corn tortilla
- 2 bay leaves
- 8 cups water
- 1/4 cup avocado oil
Toppings:
- Crispy tortilla strips
- Vegan crema
- Avocado slices
- Queso fresco
- Cilantro
- Lime juice
Instructions
- Cut tomatoes and onion into quarters.
- Set a pot on medium-high heat and add oil. Once it’s hot add tomatoes and onion. Fry until they are golden brown and then add garlic and tortilla. Fry until garlic and tortilla are golden brown.
- Add Pasilla and Puya peppers to the pot and fry for 30-45 seconds until they change color. Avoid burning them!
- Immediately add enough water to the pot to submerge all the vegetables. Bring to a simmer for 5-7 minutes to allow the peppers to soften.
- Add everything from the pot to a blender along with bouillon paste, and oregano, and blend well.
- Pour back into the pot along with an additional 6-8 cups of water depending on your preference, bay leaves, and sugar, and simmer for 10 minutes.
- Add salt to taste and adjust seasonings to preference if needed.
- Serve in a bowl and add cubes of queso fresco, crispy tortilla strips, avocado, crema, and cilantro!
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Stove
- Cuisine: Mexican
