Easy Mexican Tortilla Soup recipe
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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
Nutrition Info
- 270.8 caloriescarbohydrate: 24.5 gcholesterol: 14.3 mgfat: 16.9 gfiber: 6.9 gprotein: 8.2 gsaturatedFat: 3.3 gservingSize: -sodium: 1112.1 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Easy Mexican Tortilla Soup
Directions
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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.