Tortilla Soup

By exdircomp

Ingredients

• Ingredients
• 1 large dried pasilla (negro) chile, toasted, stemmed and seeded
• 1 (15-ounce) can diced tomatoes in juice (preferably fire-roasted)
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 cloves garlic, peeled
• 2 quarts chicken broth
• 1 large epazote (or Mexican tea) sprig, optional*
• 4 (5-ounce) boneless, skinless chicken breasts, cut into 1/2-inch cubes (about 1 1/4 pounds total)
• 1 large ripe avocado, seeded, peeled and cut into 1/4-inch cubes
• 6 ounces shredded Mexican melting cheese, (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild Cheddar cheese (about 1 1/2 cups)
• 6 ounces tortilla chips, coarsely chopped
• 1 large lime, cut into 6 wedges
• *Can be found at Mexican specialty markets.

Preparation

Step 1

Directions
To toast the chile: Place the chile 1- to 2-inches above an open flame for a few seconds, or until fragrant, turning frequently or place the chile in a dry pan over medium heat, pressing the chile flat and turning once. Break the toasted chile into pieces and put in a blender along with the tomatoes with their juice.
Cook's Note: A food processor will work, though it won't completely puree the chile.

To make the soup: In a medium saucepan (about 3- to 4-quart) over medium-high heat, add oil and heat 1 minute. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Using a slotted spoon, remove the onion and garlic pressing the mixture against the side of the pan to leave behind as much oil as possible, and transfer onion-garlic mixture to the blender. Blend until smooth.

Increase the heat under the saucepan to medium-high for 1 minute. Add the onion puree and stir constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the chicken broth and epazote sprig. Reduce the heat to medium-low and simmer 15 minutes. Taste and season the soup with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among 6 serving bowls. When the chicken is cooked through, about 5 minutes, ladle the soup into the bowls.

Tortilla soup with greens: Add a couple handfuls of sliced chard leaves (or practically any other green) to the soup along with the chicken. Hearty greens like collards and kale should be added before the chicken; soft greens like spinach or arugula should go in when the chicken is half done.