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Easy Mexican Tortilla Soup

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Easy Mexican Tortilla Soup



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
  • Methods :

  • 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.
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