Authentic Mexican Tortilla Soup

Indulge in the rich flavors of traditional Mexican tortilla soup with a touch of queso fresco to enhance the blend of tomatoes, oregano, fresh mint, and smoky pasilla chiles!

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 onion, finely chopped
4	tomatoes, seeded and diced
2	sprigs sprigs fresh mint
1	sprig fresh oregano
2	quarts quarts chicken broth
2	teaspoons chicken bouillon granules
2	avocados, diced
1	(8 ounce) package Mexican queso fresco, diced

Instructions

• 1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Halve the corn tortillas and slice them crosswise into 1/8-inch strips. Place the strips in a bowl and coat evenly with 3 tablespoons of avocado oil. Spread the tortilla strips in a single layer on a baking sheet.
  3. Bake the tortilla strips in the preheated oven until they are crisp and lightly browned, approximately 15 minutes. Allow them to cool.
  4. In a saucepan over medium heat, heat the remaining avocado oil. Add the pasilla chiles and cook until they turn light brown, around 4 minutes. Transfer the chiles to a plate. Add the finely chopped onion to the saucepan and cook until translucent, about 5 minutes. Stir in the seeded and diced tomatoes; cook until they are soft, stirring occasionally, for about 10 minutes. Reduce the heat to medium-low.
  5. Return the chiles to the pan, then add the fresh mint and oregano. Simmer until the aroma is fragrant, approximately 3 minutes. Pour in the chicken broth, increase the heat to medium-high, and bring it to a boil. Stir in the chicken bouillon granules; reduce the heat and simmer until the flavors have infused, around 10 minutes more. Remove and discard the mint and oregano sprigs. Serve the soup garnished with the baked tortilla strips, diced avocados, and Mexican queso fresco.

Jul 19, 2024