40 minutes
A warm and flavorful soup with chicken, fire-roasted tomatoes, pasilla chile, and all the classic trimmings of avocado, cheese, and tortilla chips.
Dried Pasilla Chile, toasted
each
Fire-Roasted Diced Tomatoes, with juice
0 oz
White Onion, sliced 1/4 inch thick
each
Garlic Clove, peeled
each
tablespoons
quarts
Fresh Epazote
sprigs
Boneless Skinless Chicken Breast Halves, cut into 1/2-inch cubes
each
Avocado, cubed 1/4-inch pieces
each
Mexican Melting Cheese, shredded
cups
Tortilla Chips, crushed into rough pieces
cups
Lime Wedges
to taste
1. Toast and Blend Chile with Tomatoes
Toast a large dried pasilla chile over an open flame or in a dry pan. Once toasted, blend the chile with a 15-ounce can of fire-roasted diced tomatoes, including the juice, until smooth.
2. Sauté Onion and Garlic
In a large saucepan, heat two tablespoons of vegetable oil over medium heat. Add a medium white onion, sliced 1/4 inch thick, and three peeled garlic cloves. Sauté for about 7 minutes until they become soft and fragrant.
3. Puree and Cook Onion and Garlic
Transfer the sautéed onion and garlic to a blender and puree until smooth. Return the mixture to the saucepan and cook for about 6 minutes until it thickens to the consistency of tomato paste.
4. Simmer Broth and Season
Pour two quarts of chicken broth into the saucepan and add a large sprig of fresh epazote. Let the broth simmer gently for 15 minutes. Season the broth with a pinch of salt to taste.
5. Cook Chicken
Add four boneless, skinless chicken breast halves, cut into 1/2-inch cubes, to the simmering broth. Cook for about 5 minutes until the chicken is tender and cooked through.
6. Assemble and Serve
Prepare serving bowls with cubed avocado, shredded cheese, and crushed tortilla chips. Ladle the hot soup into the bowls and top with the prepared trimmings. Serve immediately with lime wedges on the side.
Opt for homemade chicken broth or jazz up store-bought low-sodium broth with a splash of fish sauce or soy sauce for umami.
Season with salt, and add lime juice to brighten and balance the richness and heat.
Blend the charred vegetables until smooth, strain the mixture, and consider adding pureed chilies for added depth.
Roast tomatoes, onions, and garlic until they get a nice char to add smoky flavor to your soup. Do this under a broiler or on a hot grill.
Offer a variety of toppings like avocado, queso fresco, cilantro, sour cream, and roasted corn kernels for personalization.
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