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Azteca Tortillas Soup Recipe

Name: Xolos Tacos Y Tlayudas Azteca Tortillas Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 cups chicken broth (low-sodium); 1 cup water; 4 pieces dried guajillo chiles, stems and seeds removed; 1 pieces dried ancho chile (optional, for depth), stem and seeds removed; 4 pieces garlic cloves; 1 medium white or yellow onion, quartered; 1 pieces bay leaf; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp cumin, ground; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs olive oil or vegetable oil; 1 medium white onion, finely chopped; 2 pieces roma tomatoes, chopped (or 1 cup canned crushed tomatoes); 0.25 cups fresh cilantro (stems tied for blending or chopped); 1 tsp chipotle in adobo (optional, for smoky heat); 8 pieces corn tortillas, cut into 1/2-inch strips or wedges; 0.5 cups vegetable oil (for frying); 0.5 tsp salt (for tortilla strips); 2 cups cooked shredded chicken (rotisserie or poached); 1 cup white beans (optional, drained and rinsed); 0.5 cups Mexican crema or sour cream; 0.75 cups queso fresco, crumbled (or cotija); 1 pieces ripe avocado, diced; 0.25 cups fresh cilantro leaves, chopped; 4 pieces lime wedges; 4 pieces thinly sliced radishes (optional)

Inspired by Xolos Tacos Y Tlayudas

Time1h

Serves6

Azteca tortilla soup, with guajillo peppers, queso fresco, cream, and fresh avocados

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Ingredients

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Broth & Peppers

6 cups chicken broth (low-sodium)

1 cup water

4 pieces dried guajillo chiles, stems and seeds removed

1 pieces dried ancho chile (optional, for depth), stem and seeds removed

4 pieces Garlic cloves

1 medium white or yellow onion, quartered

1 pieces bay leaf

1 tsp dried oregano (preferably Mexican oregano)

1 tsp cumin, ground

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Sofrito & Vegetables

2 tbs olive oil or vegetable oil

1 medium white onion, finely chopped

2 pieces roma tomatoes, chopped (or 1 cup canned crushed tomatoes)

1/4 cups fresh cilantro (stems tied for blending or chopped)

1 tsp chipotle in adobo (optional, for smoky heat)

Tortillas & Frying

8 pieces corn tortillas, cut into 1/2-inch strips or wedges

1/2 cups vegetable oil (for frying)

1/2 tsp salt (for tortilla strips)

Proteins & Add-ins

2 cups cooked shredded chicken (rotisserie or poached)

1 cup white beans (optional, drained and rinsed)

Finishes & Garnish

1/2 cups Mexican crema or sour cream

3/4 cups queso fresco, crumbled (or cotija)

1 pieces ripe avocado, diced

1/4 cups fresh cilantro leaves, chopped

4 pieces Lime wedges

4 pieces thinly sliced radishes (optional)

Method

Broth & Peppers

Toast and Soak Chiles

Heat a medium skillet over medium heat. Toast the guajillo (and ancho, if using) chiles 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and pour 1 cup of hot water over them. Soak 15 minutes until softened; reserve soaking liquid.

Cook Aromatics

While chiles soak, in a 4–5 quart pot over medium heat, add 1 tablespoon oil. Smash 2 garlic cloves and brown lightly (about 1 minute), add quartered onion and cook 3–4 minutes until softened and translucent. Add bay leaf, oregano, cumin, salt and pepper; stir to bloom spices 30 seconds.

Blend Chile Paste

Drain chiles (reserve soaking liquid) and transfer to a blender with the softened garlic and onion from the pot (remove bay leaf). Add 1/2 cup of the reserved soaking liquid and 1/4 cup of chicken broth. Blend until very smooth (add more soaking liquid a tablespoon at a time if needed). If mixture is too thick, thin with extra broth; strain through a fine-mesh sieve back into the pot to remove husks for a silky stock.

Simmer Soup Base

Add remaining chicken broth and the retained 1/2–3/4 cup soaking liquid to the pot with the strained chile purée. Bring to a gentle simmer, taste, and adjust salt. Simmer uncovered 10 minutes to marry flavors. Add shredded chicken and beans (if using) and simmer 5 more minutes to heat through.

Sofrito & Vegetables

Prepare Sofrito

In a skillet over medium heat, warm 1 tablespoon oil. Add the finely chopped onion and sauté 4–5 minutes until soft and translucent. Add chopped tomatoes and cook 6–8 minutes until they break down and the mixture thickens. Stir in cilantro and chipotle in adobo (if using) and cook 1 minute more.

Incorporate Sofrito

Carefully transfer the sofrito to the blender with a ladle of hot soup or blend separately with 1/4 cup broth until smooth. Return the blended sofrito to the pot and simmer 5 minutes to integrate flavor.

Tortillas & Frying

Prepare Tortilla Strips

Stack the corn tortillas and cut into 1/2-inch strips or wedges. Pat dry with a towel to remove excess moisture.

Fry Tortilla Strips

In a heavy skillet or deep pot, heat 1/2 cup vegetable oil over medium-high until it reaches 350°F (or sizzles when a corner of tortilla is added). Fry tortillas in batches until crisp and golden, about 1–2 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray, season with 1/2 tsp salt while hot. Reserve some strips for garnishing individual bowls so they stay crisp.

Alternative (Bake)

For a lighter option, toss tortilla strips with 1 tablespoon oil and 1/2 tsp salt, spread on a sheet pan and bake at 400°F (200°C) for 10–12 minutes, turning once, until crisp.

Finishes & Garnish

Finish Soup

Stir 1/2 cup crema into the hot soup off the heat (reserve extra for drizzling). Taste and adjust salt and pepper. If you prefer a creamier consistency, blend 1/2 cup of the soup and stir back in.

Assemble Bowls

Ladle soup into warm bowls. Top each bowl with a handful of fried tortilla strips (or baked chips), 1/4 cup shredded chicken (if extra desired), 2 tablespoons crumbled queso fresco, a few diced avocado cubes, a sprinkle of chopped cilantro, and 2–3 radish slices. Drizzle with extra crema and serve with a lime wedge on the side for squeezing.

Storage & Reheating

Store leftover soup (without tortilla strips and avocado) in the refrigerator for up to 3 days. Reheat gently on the stove over low heat; add a splash of water or broth if too thick. Add fresh tortilla strips and avocado just before serving.