WebHere are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of tortilla soup/sopa azteca. 39 calories …
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Tomatoes: Traditional sopa azteca is made with fresh Roma tomatoes. But if you’re in a hurry or ripe tomatoes are not in season, you can sub in two (14-ounce) cans of diced tomatoes instead. (I would recommend using fire-roasted diced tomatoes for extra flavor!)
Add beans: In various regions of Mexico, sopa azteca is also often made with beans puréed into the broth as well. So to make sopa azteca de frijol, simply add a (rinsed and drained) can of pinto or black beans to the blender with the other broth ingredients and purée until smooth.
This traditional Sopa Azteca (Tortilla Soup) recipe is made with a simple, richly-seasoned, tomato-chile broth that is ladled hot over crispy tortilla strips and loaded up with your choice of toppings. See notes above for possible ingredient variations! Toast the chiles.
Heat butter in 3 quart saucepan over medium high heat. Sauté onion and garlic until onion are browned, about 5 minutes. Add tomatoes, stirring, and cook for another 2 minutes. Add broth and cilantro, simmer for about 15 minutes. Divide soup among serving bowls. Place chilli peppers, tortillas, cheese and avocado on top.