Easy Mexican Tortilla Soup Tasty Recipes

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Easy Mexican Tortilla Soup

"This easy Mexican tortilla soup features fried tortilla strips in a tomato-based broth seasoned with pasilla chiles. Delicious served as tradition dictates: with panela cheese and avocado."

Ingredients :

• 8 (6 inch) corn tortillas
• 3 tablespoons avocado oil, divided
• 1 small onion, finely chopped
• 3 pasilla chiles - seeded, deveined, and cut into strips
• 1 small small onion, finely chopped
• 4 tomatoes, seeded and diced
• 2 sprigs fresh mint
• 1 sprig fresh oregano
• 2 quarts chicken broth
• 2 teaspoons chicken bouillon granules
• 2 avocados, diced
• 1 (8 ounce) package Mexican queso fresco, diced

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
• 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.
• 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.

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