Quick Mexican Tortilla Soup

1. 1

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

2. 2

   Cut the tortillas in half, then slice them crosswise into 1/8-inch strips. Place them in a bowl and toss with 1 tablespoon oil until evenly coated. Spread the 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 them cool.

4. 4

   Heat the remaining oil in a saucepan over medium heat. Add the pasilla chiles and cook, stirring, until light brown, about 4 minutes; transfer the chiles to a plate. Add the onion to the saucepan and cook until translucent, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until soft, about 10 minutes. Reduce the heat to medium-low.

5. 5

   Return the chiles to the pan, then add the mint and oregano. Simmer until fragrant, about 3 minutes. Pour in the chicken broth, raise the heat to medium-high, and bring to a boil. Add the chicken bouillon; reduce the heat and simmer until the flavors meld, about 10 minutes more. Discard the mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

• Calories 401.58 kcal High
• Protein 18.34 g Good Source
• Carbs 31.65 g Moderate
• Total Fat 22.3 g High
• Saturated Fat 6.63 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 43.89 mg Moderate
• Sodium 1441.24 mg High
• Fiber 7.16 g Good Source
• Sugar 6.74 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 218.45 mg Moderate
• Iron 1.83 mg Moderate
• Potassium 868.11 mg Moderate
• Vitamin A 234.77 mcg_rae Good Source
• Vitamin C 26.2 mg Good Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅