Sopa Azteca De Tortilla

Sopa Azteca De Tortilla

Sopa Azteca De Tortilla brings back so many wonderful memories for me. My beloved grandfather used to make this delicious Tortilla Aztec Soup anytime there was an abundance of potatoes in the house. I used to look forward to the gooey cheese, savory chile broth, and crisp tortilla strips. In remembrance of my beautiful grandpa for Dia De Los Muertos, I’ve partnered with Ole Mexican Foods to share his infamous Sopa Azteca De Tortilla! Just like my grandpa used to… I used La Banderita Flour Tortillas to fry up perfectly crisp tortilla strips.

And to elevate things to an even higher level I used La Banderita Dia De Los Muertos Totopos Clásica in my Sopa Azteca De Tortilla! So super yummy. I hope you’ll give it a try.


Ingredients for Sopa Azteca De Tortilla:

  • 1 cup vegetable oil
  • 5 La Banderita Flour Tortillas (cut into thin strips)
  • 2 dried guajillo chiles
  • 3 dried ancho chiles
  • 4 cups vegetable broth
  • 2 garlic cloves
  • 1/2 large white onion (sliced thin)
  • 4 potatoes (peeled and sliced)
  • salt and pepper
  • 1 large avocado
  • 8 oz. melting cheese (Oaxaca, jack cheese, queso fresco, or colby jack)
  • fresh cilantro
  • La Banderita Totopos


  1. Heat vegetable oil into a small frying pan over a medium flame. Slice La Banderita tortillas into thin 1/4 inch strips while oil is heating. Fry tortilla strips until crisp and browned about a minute and a half.
  2. Remove tortilla strips from oil and allow to drain on a paper towel lined plate. Set to the side until ready to use.
  3. Heat 1 tablespoon of oil in a sauce pan. Add in guajillo and ancho chiles. Allow them to toast for about a minute. Then pour 2 cups of boiling water into the sauce pan. Allow the chiles to hydrate for 30 minutes.
  4. Remove stem and seeds from the chiles. Puree in a blender along with garlic cloves and 4 cups of broth. (optional) Strain chile liquid through a seive into a bowl, this will remove any chile skin that was not pureed. Reserve chile broth to the side until ready to use.
  5. In a stockpot add 2 tablespoons of vegetable oil and allow it to get hot. Add in sliced onion and sauté for 5 minutes or until onion is limp.
  6. Pour in reserved chile broth and allow it to come to a boil.
  7. Once broth is boiling add in potato pieces and cook for 15 minutes or until potatoes are fork tender.
  8. Season with salt and pepper to taste.
  9. Ladle soup into bowls. Garnish with La Banderita Totopos, Avocado, cilantro, cheese, and La Banderita fried flour tortilla strips!
  10. Enjoy!!



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