A smooth, rich tomato broth with the deep, fruity flavor of ancho chili forms the base of this Mexican soup. Crispy corn tortilla, avocado, queso fresco, crema and lime make every spoonful warm, creamy, fresh and crunchy all at once.
Sopa de tortilla is also called sopa azteca; recipes vary from region to region and household to household. This version centers on the combination of tomato, dried ancho chili and corn. The soup base is smooth and savory, with a mild, fruity chili warmth. Fried tortilla strips bring a toasted corn flavor and a crisp contrast. Avocado softens the broth, while lime, crema and queso fresco add freshness and creaminess. These toppings are more than decoration: they complete the soup’s flavor and texture.
Ancho is a dried poblano pepper that is usually mildly hot, with notes reminiscent of dried fruit. Toast it briefly in a dry skillet over medium heat, about 10 to 15 seconds per side. It should become fragrant and slightly darker, but not blacken; burnt chili quickly tastes bitter. Soaking it afterward softens the flesh enough to blend smoothly. Can’t find ancho? Use pasilla for a similar mild, earthy depth. Guajillo works too, but gives a somewhat fresher flavor. Adjust the amount if you’re not familiar with its heat.
Ripe fresh tomatoes have a full, sweet flavor in summer. Out of season, canned tomatoes are a practical choice: use peeled tomatoes and include the juice. A blender makes the base smooth; briefly frying the puréed sauce in the pan afterward gives it a rounder, less raw flavor. Then let the broth simmer gently so the tomato, chili and broth meld together. Use vegetable or chicken broth, depending on what you’re serving; with vegetable broth, the dish stays vegetarian, provided the cheese is also made with vegetarian rennet.
Fry the tortilla strips separately and add them only at the table. They lose their crispness quickly in the hot soup, so put them in a bowl and let everyone help themselves. Corn tortillas give the distinctive flavor and fry up more firmly than flour tortillas. Queso fresco is mild and crumbly; feta is saltier and sharper, so use a little less of it. Crema can be replaced with sour cream, loosened with a teaspoon of water if needed. Serve in small bowls as a starter, or make it a light meal with a larger portion. The soup base can be stored covered in the refrigerator; reheat it thoroughly and keep the toppings and strips separate.
Heat a dry skillet over medium heat. Toast the ancho chili for 10 to 15 seconds per side, until fragrant and starting to soften. Don’t let it turn black. Place it in a bowl, pour hot water over it and soak for 15 minutes. Drain, remove the stem and seeds, and set the chili aside.
Heat 1 tablespoon neutral oil in a saucepan. Cook the onion over medium heat for 5 minutes, until soft. Add the garlic and cook for 30 seconds.
Put the tomatoes, onion, garlic, ancho, salt and 250 ml broth in a blender. Blend until smooth. Pour the remaining tablespoon of oil into the saucepan, add the purée and cook over medium heat for 5 minutes, stirring regularly.
Add the remaining broth and bring to a boil. Turn the heat to low and let the soup simmer gently for 15 minutes. Taste and add more salt if needed.
Meanwhile, heat the 150 ml oil in a small, deep pan to about 175 °C. Fry the tortilla strips in batches until golden and crisp, 1 to 2 minutes per batch. Lift them out with a slotted spoon and drain on paper towels.
Divide the soup among four bowls. Top with avocado, queso fresco and crema. Add the tortilla strips and cilantro, and serve with lime wedges for squeezing over at the table.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.