Nothing is more comforting than a big bowl of hearty soup on a cold day. This Mexican Tortilla Soup (sopa de tortilla) is the perfect example.
When you try this vegan tortilla soup, I’m sure it will be on your menu at least once a week. It is straightforward to make, and this is the authentic Mexican recipe but in a vegan version.
In Mexico, tortilla soup is a delicious broth with crispy fried tortilla strips, Mexican crema, diced avocado, and sliced dried chili.
WHY YOU’LL Love this VEGAN sopa de tortilla
And let me tell you, this soup is not only delicious, but it is also super easy to make. It’s nutritious and an authentic Mexican recipe, which I loved.
I have tried other soups that claim to be tortilla soup but are not authentic; they are good but not the Mexican recipe; they are TexMex.
What is sopa azteca?
Sopa Azteca is a traditional Mexican soup with various ingredients, including tomatoes, onions, chiles, and sometimes chocolate. Sopa de tortilla (or sopa Azteca) is a popular and traditional recipe from central Mexico, the Tlaxcala state.
INGREDIENTS TO MAKE MEXICAN TORTILLA SOUP
- Tomatoes
- Medium onion
- Garlic cloves
- Liquid, water, or vegetable broth
- Chile. Chipotle chili powder or ancho chili powder. You can also use a whole chile and hydrate it before using it.
- Dried oregano, it is better if it is Mexican oregano
HOW TO MAKE THE TORTILLA SOUP?
Start making the broth, and when the broth is ready, top it with crispy tortilla strips and your favorite ingredients. To make the broth:
ROAST. Roast the tomatoes, onion, and garlic to get the most flavor out of the vegetables. And then, blend (vegetable broth or water), chile, and a pinch of salt.
COOK. Pour the broth mixture into a pot with a teaspoon of vegetable oil to fry. The trick to knowing when it is ready is when it changes color and smells delicious. This is the perfect moment to season it. Leave it for a few minutes until it is hot and delicious.
FINISH IT UP. To serve the tortilla soup as we Mexicans serve it, put a small plate with fried tortilla chips, a diced avocado, fresh cheese (I use vegan or I don’t use it), Mexican crema, and slices of dried chili.
TO SERVE THE TORTILLA SOUP
- Crunchy tortilla strips give an amazing texture and flavor to this simple soup.
- Avocado, diced or sliced
- Vegan Mexican cream or vegan sour cream
- Cilantro
- Fried pasilla or guajillo chili strips * optional
FREQUENTLY ASKED QUESTIONS
Can the recipe be doubled? Yes. The first time I made it, my kids devoured it in a second, so I made two recipes the next time and still had no leftovers. Now, I make three recipes because I like to have some leftovers.
What is the best way to save the recipe? The best way is to store only the broth in the refrigerator or freezer. When you eat it again, prepare the toppings. You cannot store the soup with tortilla strips or avocado.
What crispy tortilla strips do I recommend buying? The tortilla strips I used to make this soup are from BETTER SNACK, and the best part is that you can buy them on Amazon. And on top of being super-delish, they are organic and help farms and Mexican farmers.
Can it be done a day ahead? You can make this vegan tortilla soup a day before or several days; you can freeze it. It is one of the soups that will take on flavor as the days go by.
💡MENU💡 I would serve this vegan tortilla soup first and then, lentil picadillo tacos as a main course, served with brown rice and a kale salad.
Vegan Tortilla Soup
Ingredients
- 4 tomatoes
- ½ onion medium size
- 3 cloves of garlic unpeeled
- 3 cups of water
- 1 or ½ teaspoon of chipotle chili powder or ancho chili powder
- ¼ teaspoon of dried Mexican oregano
- 1 teaspoon of sea salt
To serve
- 1 avocado diced
- Mexican vegan cream
- Cilantro
- Sliced and fried Chili pasilla or guajillo* optional
- crispy corn tortilla strips
Instructions
- Put the tomato, onion, and garlic in the pot that you are going to use over high heat to roast. If you prefer you can put ½ teaspoon of vegetable oil. When everything is well roasted, peel the garlic and put into a blender jar with the onion and tomato.
- Add the chipotle chile or ancho chili powder, salt and blend until smooth with three cups of water.
- Return to the pot where you roasted the vegetables and add the oregano. Leave on medium heat for ten minutes or until simmering. Test and adjust seasoning necessary.
- Serve with corn strips, diced avocado, vegan Mexican crema, sprigs of cilantro and sliced guajillo chile or pasilla chile.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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