Sopa Azteca ( Tortilla Soup ) |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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From Rick . This is the tastiest tortilla soup I have ever had. Ingredients:
1 large dried pasilla chile, stemmed & seeded |
1 15 oz can diced tomatoes in juice (preferably fire-roasted) |
2 tbsp olive oil |
1 medium white onion, sliced 1/4 inch thick |
3 garlic cloves, peeled |
2 qts chicken broth ( i use homemade veg broth) |
1 large epazote sprig, if you have one-(i didn't have one!) |
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2 inch cubes |
1 large ripe avocado, cut into 1/4 inch cubes |
1 1/2 cups (6 ounces) shredded mexican melting cheese (like chihuahua, asadero) or monterey jack |
4 cups (about 6 ounces) roughly broken tortilla chips |
1/2 cup mexican crema, sour cream or creme fraiche for garnish |
1 large lime, cut into 6 wedges, for serving |
Directions:
1. Quickly toast the chile by turning it an inch or two above an open flame for a few seconds (lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flip it over and press again). Break the chile into pieces and put in a blender along with the tomatoes and their juice.(A food processor will work, though it won't completely puree the chile)
2. Heat the oil in a medium saucepan (4 quart) over medium-high heat. Add the onion and garlic, cook stirring frequently, until golden, about 7 minutes. Scoop the onion and garlic with a slotted spoon (leave behind as much oil as possible) and transfer to blender. Process until smooth.
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 low and simmer for 15 minutes. Taste and season with salt, usually a generous teaspoon,(depending on the saltiness of the broth)
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 in about 10 minutes or so, ladle the soup into the bowls. Garnish with the crema. Pass the lime separately.
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