Easy Mexican Tortilla Soup

Name: Easy Mexican Tortilla Soup
Total time: 55
Yield: 8
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

Recipe by Carlos Campos from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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8 (6 inch) corn tortillas
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3 tablespoons avocado oil, divided
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1 small onion, finely chopped
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3 pasilla chiles - seeded, deveined, and cut into strips
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1 small small onion, finely chopped
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4 tomatoes, seeded and diced

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2 sprigs fresh mint
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1 sprig fresh oregano
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2 quarts chicken broth
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2 teaspoons chicken bouillon granules
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2 avocados, diced
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1 (8 ounce) package Mexican queso fresco, diced

Instructions

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.