Rick Bayless's Classic Tortilla Soup with All the Trimmings

• servings: 4 to 6
• active time: 30
• total time: 40

Ingredients

1 large dried pasilla (negro) chile, 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 ¼-inch thick

3 garlic cloves, peeled

2 quarts chicken broth

1 large epazote sprig (if unavailable, a handful of cilantro can be used)

4 boneless, skinless chicken breast halves (about 1¼ pounds total), cut into ½-inch cubes

Salt

1 large ripe avocado, peeled, seeded, and cut into ¼-inch cubes

1½ cups (6 ounces) shredded Mexican melting cheese (such as Chihuahua, quesadilla, or asadero) or Monterey Jack, brick, or mild cheddar

A generous quart (about 6 ounces) roughly broken tortilla chips

1 large lime, cut into 6 wedges

1 pack of corn tortillias

Directions

1. Prepare the Chile and Tomato Mixture:

Tear the pasilla chile in half lengthwise and remove the seed pod and seeds.

Toast the chile in a hot, dry pan over medium heat, pressing it flat for a few seconds on each side until aromatic.

Break the toasted chile into pieces and place in a blender along with the diced tomatoes and their juice.

Blend until smooth. Note: A food processor can be used but may not completely purée the chile.

2. Sauté the Onion and Garlic:

In a medium (3- to 4-quart) saucepan, heat the oil over medium-high heat.

Add the sliced onion and whole garlic cloves.

Cook, stirring frequently, until golden, about 7 minutes.

Using a slotted spoon, transfer the onion and garlic to the blender with the tomato-chile mixture.

Blend until smooth.

3. Cook the Purée:

Return the saucepan to medium-high heat.

Once hot, add the puréed mixture.

Stir constantly until thickened to the consistency of tomato paste, about 6 minutes.

4. Simmer the Soup:

Add the chicken broth and epazote (or cilantro) to the saucepan.

Reduce the heat to medium-low and let the soup simmer for 15 minutes.

Taste and season with salt, usually about a generous teaspoon, depending on the saltiness of the broth.

5. Cook the Chicken:

Just before serving, add the cubed chicken breast to the simmering broth.

Allow the chicken to cook through, approximately 5 minutes.

Fry the tortillias into strips and salt them.

6. Assemble and Serve:

Divide the avocado cubes, shredded cheese, and tortilla strips among the serving bowls.

Ladle the hot soup with chicken into each bowl over the garnishes.

Serve with lime wedges on the side for squeezing into the soup.