Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy Mexican Tortilla Soup Recipe
Easy Mexican tortilla soup features crispy fried tortilla strips in rich tomato-based broth seasoned with authentic pasilla chiles for traditional flavor depth and complexity. This accessible recipe creates restaurant-quality soup while maintaining authentic Mexican preparation methods that ensure proper flavor development. The combination of crispy tortillas and seasoned broth delivers satisfying texture contrasts while pasilla chiles provide distinctive heat that defines authentic Mexican tortilla soup.
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.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Yield:
8 cups
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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
Directions
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.
Nutrition Facts (per serving)
| 271 | Calories |
| 17g | Fat |
| 25g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 271 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 3g | 17% |
| Cholesterol 14mg | 5% |
| Sodium 1112mg | 48% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 7g | 25% |
| Total Sugars 4g | |
| Protein 8g | 16% |
| Vitamin C 17mg | 18% |
| Calcium 125mg | 10% |
| Iron 1mg | 7% |
| Potassium 592mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
