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 calories
carbohydrate: 24.5 g
cholesterol: 14.3 mg
fat: 16.9 g
fiber: 6.9 g
protein: 8.2 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1112.1 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  4. 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. 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.

Recipe Yield

8 cups

Recipe Note

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.

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