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.
Ingredients
- corn tortillas: 8 piece (6 inch)
- avocado oil: 3 Tbsp (divided)
- onion: 1 piece (chopped)
- pasilla Chilis - seeded, deveined, and: 3 piece (cut into strips)
- small onion: 1 piece (chopped)
- tomatoes: 4 piece (diced)
- sprigs fresh mint: 2 piece
- sprig fresh oregano: 1 piece
- quarts chicken broth: 2 piece
- chicken bouillon granules: 2 tsp
- avocados: 2 piece (diced)
- Mexican queso fresco: 1 pack (8 ounce pack, diced)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
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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.
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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.
