Chicken Tortilla Soup

Author

NuWave

Servings

4-6

Category

Soups & Stews

Ingredients

• 1 large dried pasilla (ancho) chile, stemmed and seeded
• 1 (15-ounce) can diced tomatoes (preferably fire-roasted)
• 2 tablespoons extra virgin olive oil
• 1 medium white onion, cut into ¼-inch slices
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig (optional)
• Sea salt to taste
• 2 cups shredded cooked rotisserie chicken
• 1 large ripe avocado, pitted, flesh scooped from skin and cut into ¼-inch cubes
• ½ cup Mexican crema, sour cream, or crème fraiche for garnish
• 4 cups tortilla chips or tortillas dried overnight in an oven
• 1 large lime, cut into 6 wedges for garnish

Directions

1. Set Skillet to 375ºF and add oil along with onion and garlic and cook for 7 minutes until golden stirring frequently.
2. Scoop out onion and garlic and press down to keep in as much oil as possible. Transfer to a blender. Process until smooth.
3. Add onion puree back in and sauté for 6 minutes to form a paste, stirring continuously.
4. Reduce to 225ºF, add broth, tomatoes, and epazote and simmer for 15 minutes. Add salt if needed.
5. Add chicken to the simmering broth and stir.
6. Divide tortillas between serving bowls, top with soup and serve with avocado, cream, and limes.