Easy Mexican Tortilla Soup

• 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

1. Preheat the oven to 350 degrees F (175 degrees C).
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. Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
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. 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.

corn tortillas, avocado oil, onion, chiles, onion, tomatoes, mint, oregano, chicken broth, chicken bouillon granules, avocados, queso fresco

Taken from www.allrecipes.com/recipe/262293/easy-mexican-tortilla-soup/ (may not work)