Mexican Tortilla Soup (Sopa Azteca)

By PineyCook

Ingredients

• 1 large pasilla chile
• 1 (15-oz.) can diced tomatoes
• 2 tbsp. canola oil
• 3 cloves garlic, peeled
• 1 medium white onion, roughly chopped
• 8 cups chicken stock
• 1 epazote or cilantro sprig (optional)
• 1 1⁄2 lb. boneless, skinless chicken breast, cut into 1⁄2-inch pieces
• Kosher salt and freshly ground black pepper
• 6 oz. shredded Monterey Jack cheese
• 1-2 avocados, diced
• Crema or sour cream, for serving
• Lime wedges, for serving
• Tortilla chips (about 4 cups), crushed, for serving

Details

Adapted from saveur.com

Preparation

Step 1

1 Toast the chile in a 6-quart saucepan over high heat, turning, until fragrant (alternatively, toast it over an open flame for a few seconds). Remove the stem and seeds and break the chile into pieces; transfer to a blender along with the tomatoes.

2 Heat oil in saucepan and cook garlic and onion until golden, 8-10 minutes. Using a slotted spoon, transfer garlic and onion to blender with the tomatoes and chile and purée until smooth.

3 Pour tomato mixture into saucepan and cook over medium-high until thick, 8-10 minutes. Add the stock and epazote, if using, and boil. Reduce the heat to medium-low and simmer for 15 minutes. Add the chicken, salt, and pepper and cook until chicken is cooked through, about 8 minutes more. Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, and crema. Serve with lime wedges on the side.