Sopa Azteca

This soup is definitely a Meal!

While there is no record that this soup was prepared by the Aztecs, it does use indigenous ingredients like tomatoes, avocados, and corn tortillas. This hearty soup is a meal on its own and a favorite of families throughout México. 



Ready In:


Good For:




9 cups chicken broth

1 large (about 3”) dried pasilla chile, stem cut off, seeds removed (available at Latino markets)

4 large tomatoes, oven roasted *

2 tablespoons olive oil

1 medium white onion, diced

1 teaspoon finely diced garlic

1 teaspoon salt

1 teaspoon cumin

pepper to taste

2 1/2 cups cooked, shredded chicken


1 large ripe avocado, scooped from skin and diced

1 3/4 cups shredded  Chihuahua cheese**

4 cups broken tortilla chips (totopos)

1 jar crema Mexicana, if unavailable, use sour cream

1 3/4 cups shredded  Chihuahua cheese**

one bunch cilantro, washed, stems cut off, leaves chopped

2 large limes, cut in half, roasted on stove

*if time is limited, a 15-ounce can diced tomatoes in juice can be substituted (preferably fire-roasted)

**Other cheese options are queso quesadilla, asadero or Monterrey Jack

Let’s make some soup!


  1. Holding the pasilla chile with a pair of tongs, quickly toast it above an open flame for a few seconds. (If you don’t have a gas stove, toast it in a skillet over medium heat, press it flat for a few seconds, flip over and repeat) Cut the chile into pieces and put in a blender along with the tomatoes and their juices from roasting.
  2. Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until onions are clear. Add onion and garlic into blender. Blend the four ingredients until smooth.
  3. Pour blended ingredients into the pan and cook over medium heat while stirring occasionally for about five minutes. Add broth, salt and pepper. Reduce heat and simmer for 10 minutes. While soup is simmering, heat the limes. Cut limes in half and place cut side down on frying pan or cast iron skillet. Heat stove to medium high. As the heat up, turn them occasionally to avoid sticking to the pan. After four or five minutes, they should be slightly blackened on the cut side. Remove from heat. This process allows the juice to be squeezed more freely from the lime. 
  4. After soup has simmered for 10 minutes, add shredded chicken. Slice the avocado. Ladle the soup into bowls. Top with sliced avocado, crushed tortilla chips and cheese. Squeeze heated lime juice into each bowl. Garnish with crema mexicana.


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