Easy Mexican Tortilla Soup Recipe

Name: Easy Mexican Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 (6 inch) corn tortillas, 3 tablespoons avocado oil, divided, 1 small onion, finely chopped, 3 pasilla chiles - seeded, deveined, and cut into strips, and more.

Yes, Easy Mexican Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Mexican Tortilla Soup

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