Spicy Chicken Tortilla Soup

By carvalhohm2

Ingredients

• 4 bone-in chicken breast halves (about 3 pounds)
• 8 cups low-sodium chicken broth
• 3 pasilla chiles, seeded
• 2 pounds (about 6) ripe medium beefsteak tomatoes, quartered
• 1 small white or yellow onion, cut into wedges
• 4 cloves garlic
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 freshly ground black pepper
• 8 ounces tortilla chips
• 1 small bunch cilantro, for serving
• 2 avocados, for serving
• 2 limes, quartered, for serving

Details

Servings 6
Adapted from relish.com

Preparation

Step 1

In a large pot, place the chicken and enough chicken broth to cover (about 8 cups) and bring to a boil.

Decrease the heat and simmer gently until the chicken is cooked through, 20 to 25 minutes. Transfer the chicken to a bowl and, when cool enough to handle, shred into pieces. Reserve 5 cups of the broth and refrigerate or freeze the remaining broth for another use.

Meanwhile, soak 2 of the chiles in hot water for 10 minutes; drain.

Heat the broiler. On a rimmed baking sheet, toss together the tomatoes, onion, garlic, and oil. Broil, stirring twice, until the vegetables are charred, 12 to 15 minutes. Transfer to a blender along with the soaked chiles and puree until smooth.

In a large saucepan, combine the tomato-chile mixture with the salt, pepper, and the reserved chicken broth and bring to a boil. Slice the remaining chile and stir it into the soup along with the shredded chicken.

Serve topped with crumbled chips, cilantro, avocados, and a squeeze of lime.