Latest Dish Menu Easy Mexican Tortilla Soup :: So Tasty

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Easy Mexican Tortilla Soup

"This smooth Mexican tortilla soup features fried tortilla strips in a tomato-based broth seasoned with pasilla chiles. Delicious served as subculture dictates: with panela cheese and avocado."

Ingredients :

8 (6 inch) corn tortillas
three tablespoons avocado oil, divided
1 small onion, finely chopped
3 pasilla chiles - seeded, deveined, and reduce into strips
1 small small onion, finely chopped
4 tomatoes, seeded and diced
2 sprigs clean mint
1 sprig fresh oregano
2 quarts fowl broth
2 teaspoons hen bouillon granules
2 avocados, diced
1 (eight ounce) package Mexican queso fresco, diced

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

Preheat the oven to 350 tiers F (one hundred seventy five degrees C).
Cut tortillas in 1/2 and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully covered. Arrange tortilla strips in a single layer on a baking sheet.
Bake inside the preheated oven till crisp and mild brown, about 15 minutes. Let cool.
Heat ultimate oil in a saucepan over medium warmth. Add pasilla chiles; cook and stir until mild brown, approximately 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, approximately 5 minutes. Add tomatoes; cook till smooth, stirring sometimes, approximately 10 mins. Reduce warmth to medium-low.
Return chiles to the pan; upload mint and oregano. Simmer until aromatic, approximately three minutes. Pour in fowl broth, increase warmness to medium-high, and produce to a boil. Add fowl bouillon; reduce warmness and simmer until flavors meld, approximately 10 mins greater. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

Notes :

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