An Easy and Warm Soup
Tortilla Soup
Ingredients- 1 large dried pasilla chile, stemmed and seeded 15 ounces diced tomatoes in juice 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 sprig fresh epazote, optional
- Salt
- 4 boneless skinless chicken breast halves, cut into 1/2 inch cubes
- 1 large ripe avocado, pitted, flesh scooped out and cut into 1/4 inch cubes
- 1 1/2 cups shredded Mexican melting cheese (Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
- 4 cups tortilla chips, roughly broken
- 1 large lime, cut in 6 wedges, for serving
Quickly toast chile by turning it an inch or two above an open flame for a few seconds. Break the chile into pieces and place in blender, along with the tomatoes in their juice. Heat oil in a large saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, and place in blender. Set pan aside and process contents of blender until smooth. Return the puree to the saucepan and cook on medium-high until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat and simmer for 15 minutes. Taste and season with salt. Just before serving, add the chicken to the saucepan. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Serve with lime wedges, if desired.
This soup is so good and so easy. I like to bake or fry my own tortilla strips using corn tortillas
