Looks like you all really liked our great taste in soup, so how does this sound? This week on your menu it is Mexican Tortilla Soup also known as Sopa Azteca.
1 Large pasilla chile
1 (15-oz.) Can diced tomatoes
2 Tbsp. canola oil
3 Cloves garlic, peeled
1 Medium white onion, roughly chopped
8 Cups chicken stock
1 Epazote or cilantro sprig (optional)
1 1⁄2 Pound boneless, skinless chicken breast, cut into 1/2-inch pieces
Kosher salt & freshly ground black pepper
6 Oz. shredded Monterey Jack cheese
1-2 Avocados, diced
Crema or sour cream, for serving
Lime wedges, for serving
Tortilla chips (about 4 cups), crushed, for serving
- Toast the chile in a 6-quart saucepan over high heat, turning, until fragrant (alternatively, toast it over an open flame for a few seconds). Remove the stem & seeds & break the chile into pieces; transfer to a blender along with the tomatoes.
- Heat oil in saucepan & cook garlic & onion until golden, 8-10 minutes. Using a slotted spoon, transfer garlic & onion to blender with the tomatoes & chile & purée until smooth.
- Pour tomato mixture into saucepan & cook over medium-high until thick, 8-10 minutes. Add the stock & epazote, if using, & boil. Reduce the heat to medium-low & simmer for 15 minutes. Add the chicken, salt, & pepper & cook until chicken is cooked through, about 8 minutes more. Divide tortilla chips between bowls & ladle soup over; top with cheese, avocado, more tortilla chips, & crema. Serve with lime wedges on the side.