Azteca Soup Recipe

The Azteca soup recipe is made with dried pasilla chiles, olive oil, onion, garlic, Roma tomatoes, vegetable or chicken stock, dried oregano, epazote (optional), salt, pepper, fried corn tortilla strips (or crumbled corn tortilla chips), panela cheese (or Oaxaca, cotija, or any other cheese), avocado, shredded cooked chicken, fresh cilantro, sour cream (or Mexican crema), lime wedges, and fried pasilla chile strips. This traditional Azteca soup recipe creates a hearty soup that takes about 30 minutes to prepare and can serve up to 6 people.

Azteca Soup Recipe Ingredients

• 2 large dried pasilla chiles (or dried ancho chiles*), stemmed and seeded
• 1 tablespoon olive oil
• 1 medium white or yellow onion, peeled and diced
• 4 large cloves garlic, minced
• 1 3/4 pounds Roma tomatoes, diced (or 28 ounces canned diced tomatoes*, with their juices)
• 8 cups good-quality vegetable or chicken stock
• 1/4 teaspoon dried oregano
• 1 epazote sprig (optional)
• Fine sea salt and freshly-cracked black pepper, to taste

Soup Add-Ins (Choose Your Favorites):

• Fried corn tortilla strips* (or crumbled corn tortilla chips)
• Diced panela cheese (or Oaxaca, cotija, or any other cheese you prefer)
• Diced or sliced avocado
• Shredded cooked chicken
• Toppings: Chopped fresh cilantro, sour cream (or Mexican crema), lime wedges, fried pasilla chile strips*

Azteca Soup Recipe Instructions

1. Briefly toast the chiles over a gas flame or in a hot skillet until blistered and fragrant. Transfer to a blender or food processor.
2. Heat olive oil in a large stockpot over medium-high heat. Sauté onion for 5 minutes until softened. Add garlic and sauté for 1-2 minutes more. Transfer mixture to the blender with the chiles.
3. Add tomatoes and 1 cup of stock to the blender. Purée until smooth.
4. Transfer blended mixture to the stockpot. Add remaining stock, oregano, and epazote (if using). Bring to a simmer over medium-high heat, then reduce to medium-low and cook uncovered for 10 minutes.
5. While the soup simmers, prepare your add-ins (See notes for instructions on frying tortilla and chile strips, if desired).
6. Taste and season the broth with salt and pepper.
7. In each serving bowl, place tortilla strips and cooked chicken (if using). Ladle hot broth over them, and top with avocado, cheese, and desired toppings. Serve immediately.

Recipe Tips

• Toast the Chiles Well: Toasting the dried pasilla or ancho chiles adds depth of flavor to the soup. Ensure they are properly blistered and fragrant before blending.
• Use Fresh Ingredients: Whenever possible, use fresh Roma tomatoes instead of canned for a brighter, fresher taste in the broth.
• Simmer with Epazote (if available): If you can find epazote, it adds an authentic flavor to the soup. Simmer it gently with the broth to infuse its herbal notes.

How To Store Azteca Soup Recipe

Refrigerate: Cool the Azteca soup completely. Then, either transfer it to an airtight container or cover the pot with a lid. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Ladle it into freezer-safe containers, leaving some room for expansion. Seal tightly and label with the date. Azteca soup can be frozen for up to 2 months. To serve, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

How To Reheat Leftover Azteca Soup Recipe

In The Microwave: Transfer a portion of the soup to a microwave-safe dish and cover it loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

On The Stove: Pour the soup into a saucepan and place it over medium heat. Stir occasionally until it reaches a simmer. Reduce the heat to low and let it simmer gently for about 5-7 minutes, stirring occasionally.

In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

What To Serve Azteca Soup Recipe

Azteca Soup pairs well with fresh cornbread, a green salad with citrus vinaigrette, Mexican rice, and grilled vegetables. It also can be served alongside tortilla chips, guacamole, salsa, and Mexican street corn for better savoring of the meal.

Frequently Asked Questions

Can I use dried ancho chiles instead of pasilla chiles?

Yes, dried ancho chiles can be used as a substitute for pasilla chiles in this recipe. They offer a similar flavor profile and can be prepared in the same way.

What can I use if I can’t find epazote?

If you cannot find epazote, you can omit it from the recipe. Epazote adds a distinct flavor, but the soup will still be delicious without it. Alternatively, you can try using a small amount of cilantro stems as a substitute.

Can I make the soup ahead of time?

Yes, Azteca soup can be made ahead of time. Simply cool the soup completely before storing it in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months. Reheat gently on the stove or in the microwave before serving.

Try more recipes:

• Bottle Gourd Chinese Soup Recipe
• Broccoli and Blue Cheese Soup Recipe
• Bone Broth Soup Recipe