Sopa azteca (tortilla soup)

A spicy Mexican tomato soup topped with crispy tortilla strips, avocado and cheese. Comforting and tasty, it is a sociable bowl of soup that makes a meal, with the flavours of Mexico.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 289 kcal · 6 g protein · 37 g carbohydrate · 14 g fat

Ingredients

• 2 tins of chopped tomatoes
• 4 corn tortillas
• 1 onion
• 2 cloves of garlic
• 1 tsp cumin
• 1 avocado
• 60 g of cheese

Method

1. Soften the onion, garlic and cumin, then add the tomatoes and some water.
2. Simmer for 15 minutes and blend.
3. Cut the tortillas into strips and crisp them in the oven.
4. Serve the soup topped with the tortillas, avocado and cheese.

Nutritional benefits

Tomato provides lycopene and vitamin C, avocado adds healthy fats, and the corn tortillas (baked rather than fried) add crunch for less fat. A comforting, sociable Mexican soup meal, lighter than the fried version. A small amount of cheese adds calcium.

Variations and substitutions

• With chicken for extra protein.
• Vegan: leave out the cheese and add more avocado.
• Spicier: add chipotle chilli.
• With black beans.

Storage and making ahead

The soup keeps for 3 days; add the tortillas and toppings just before serving to keep them crisp.

💡 Good to know

Crisp the tortillas in the oven rather than deep-frying them: you keep the crunch while making the soup much lighter.

Read more

Discover more vegetarian recipes · healthy & balanced recipes.

The foods in this recipe: tomatoes · tortillas · onion · garlic.

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