Easy Mexican Tortilla Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Easy Mexican Tortilla Soup

1. Corn tortillas - 8 (6 inch)
2. Avocado oil, divided - 3 tablespoons
3. Onion, finely chopped - 1 small
4. Pasilla chiles - seeded, deveined, and cut into strips - 3
5. Small onion, finely chopped - 1 small
6. Tomatoes, seeded and diced - 4
7. Fresh mint - 2 sprigs
8. Fresh oregano - 1 sprig
9. Chicken broth - 2 quarts
10. Chicken bouillon granules - 2 teaspoons
11. Avocados, diced - 2
12. Mexican queso fresco, diced - 1 (8 ounce) package

How to cook deliciously - Easy Mexican Tortilla Soup

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.

3. Stage

Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.

4. Stage

Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.

5. Stage

Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.