Sopa Azteca (Pasilla Chilli and Crisp Tortilla Soup)
A brick red soup of dried chillies and tomatoes, topped with crisp tortilla strips, avocado and salty cheese.
- Time50 min
- LevelEasy
- Costabout £1.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cut the tortillas into thin strips. Heat 2 tbsp of the oil in a frying pan over a medium high heat and fry the strips in two batches for 2 minutes each, until golden and crisp. Drain on kitchen paper and sprinkle with a little salt.
4 min - 2
Toast the chillies in a dry pan for 30 seconds on each side, until they smell fruity. Cover them with 300 ml of boiling water and leave for 15 minutes to soften.
15 min - 3
Tip the chillies and their soaking water into a blender with the tomatoes, onion and garlic. Blend until completely smooth.
- 4
Heat the last tablespoon of oil in a large pan over a medium heat. Pour in the blended sauce, it will spit, so stand back. Fry for 5 minutes, stirring, until it darkens and thickens.
5 min - 5
Add the stock cube and the water. Bring to the boil, then simmer gently for 20 minutes. Taste and season with salt.
20 min - 6
Ladle the soup into bowls. Pile on the tortilla strips, avocado, feta and coriander and serve with the lime wedges to squeeze over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.