Chicken Tortilla Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
- 1-2 medium dried pasilla (negro) chiles, stemmed and seeded**
- 1 (15-ounce) can diced fire-roasted tomatoes in juice
- 2 Tbsp. olive oil
- 1 medium white onion, sliced 1/4-inch thick
- 5 garlic cloves, peeled
- 2 quarts good-quality chicken broth
- 1 large epazote sprig (optional)
- 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch cubes
- 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
- 1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterrey Jack
- 4 cups roughly-broken tortilla chips
- 1/2 cup Mexican crema, sour cream or creme fraîche for garnish
- 1 large lime, cut into 6 wedges, for serving
- 1/2 cup fresh chopped cilantro, for serving
- 1/2 cup cotija cheese, for serving (optional)
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Preparation
Step 1
Quickly toast a chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Repeat with second chile if desired. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)
Step 2
Heat the oil in a medium (4-quart) 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, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.
Step 3
Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
Step 4
Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with the crema, cilantro, and extra cotija cheese and tortilla chips if desired. Pass the lime separately.
Step 5
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