Easy Mexican Tortilla Soup

Ingredients

• 8 corns tortillas , 6 inch
• 3 tablespoons avocado oil , divided
• 1 small onion , finely chopped
• 3 pasillas 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 quartss chicken broth
• 2 teaspoons chicken bouillon granules
• 2 avocados , diced
• 1 package Mexican queso fresco , 8 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 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. 3

   Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.

4. 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. 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.