Classic Tortilla Soup with All the Trimmings

1. Toast and Blend Chile and Tomatoes

Toast the large dried pasilla chile over an open flame or in a dry pan until aromatic. Break the chile into pieces and blend with a can of fire-roasted diced tomatoes and their juice until smooth.

2. Cook Onion and Garlic

In a 4-quart saucepan, heat two tablespoons of vegetable oil over medium heat. Add the sliced white onion and peeled garlic cloves, cooking until golden, about seven minutes.

3. Combine and Cook Puree

Combine the sautéed onion and garlic with the chile-tomato mixture in a blender, blend until smooth, then return this puree to the saucepan. Cook for about six minutes to thicken.

4. Simmer with Chicken Broth

Pour in two quarts of chicken broth, add a sprig of fresh epazote, and bring to a gentle simmer for approximately 15 minutes, seasoning with salt to taste.

5. Prepare Bowls with Toppings

Divide the cubed avocado, shredded Mexican melting cheese, and broken tortilla chips among the serving bowls.

6. Add Chicken to Soup

Add the cubed boneless, skinless chicken breast pieces to the simmering broth. Cook until the chicken is tender and cooked through, about five minutes.

7. Serve Soup

Ladle the hot soup into the prepared bowls, ensuring each serving gets plenty of broth and chicken. Serve with lime wedges on the side.