From rickbayless.com - Recipe mom gave me - a little spicy for the kids. Pasilla (negro) chile powder is easier to use but is hard to find but can be used - put in 1 tablespoon about halfway through the cooking of the onion. You can also use another chile, but chipolte will be very spicy.
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- 1 whole(s) dried pasilla (negro) chile stemmed and seeded
- 15 ounce(s) can diced tomatoes in juice (preferably fire-roasted)
- 2 tablespoon(s) vegetable or olive oil
- 1 whole(s) medium white onion sliced 1/4 inch thick
- 3 clove(s) garlic peeled
- 2 quart(s) chicken broth
- 1 whole(s) large epazote sprig (if you have one)
- 1 1/4 pound(s) boneless, skinless chicken breast halves cut into 1/2 inch cubes
- 1 whole(s) large ripe avacoto pitted, flesh scooped from the skin and cut into 1/4 inch cubes
- 1 1/2 cup(s) Mexican melting cheese (like Chihuahua, quesadilla or asadero) shredded
- 4 cup(s) roughly broken tortilla chips, generous portion
- 1/2 cup(s) Mexican crema, sour cream or creme fraiche
- 1 whole(s) large lime cut into 6 wedges
- 1. Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking the open flam, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.)
- 2. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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).
- 7. 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. Pass the lime separately.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Tortilla Soup Recipe at a Glance
- COURSE: Soups/Stews