Sopa Azteca
A quick, comforting Mexican tortilla soup with crispy tortilla strips, fresh cherry tomatoes, and melted cheese, topped with cilantro and green chilies.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 4 medium corn tortillas
- 2 tbsp olive oil
- 1 cup cherry tomatoes
- 2 medium green chilies
- 4 cups vegetable broth
- 1 cup shredded cheese
Instructions
- 1
Cut the 4 corn tortillas into thin strips. Heat 1 tbsp olive oil in a large pot over medium-high and fry the strips until golden and crisp, about 5 minutes. Remove and set aside.
- 2
In the same pot, add the remaining 1 tbsp olive oil and the 1 cup cherry tomatoes (halved) and 2 green chilies (sliced). Cook until the tomatoes soften, about 3 minutes.
- 3
Pour in the 4 cups vegetable broth and bring to a boil. Reduce heat and simmer for 5 minutes, until the broth is fragrant and slightly colored.
- 4
Ladle the soup into bowls. Top each with the crispy tortilla strips and 1/4 cup shredded cheese per bowl. Garnish with fresh cilantro if you have it.
Tools you’ll need
- large pot
- knife
- cutting board
- ladle
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