Sopa de Tortilla

(Tortilla Soup)

Rick Bayless "Mexican Everyday"

Ingredients

1 large dried pasilla (negro) chile, stemmed and seeded

1 15 -ounce can diced tomatoes in juice (preferably fire-roasted)

2 Tbs. vegetable or olive oil

1 medium onion, sliced 1/4 inch thick

3 garlic cloves, peeled

2 quarts chicken broth

1 large sprig epazote, if available

Salt

4 (about 1/1/4 pounds) boneless, skinless chicken breast halves, cut into 1/2/ inch cubes

1 large ripe avocado, pitted, peeled and cut into 1/4 inch cubes

1 1/2 cups shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild Cheddar

A generous 4 cups roughly broken tortilla chips

1 large lime, cut into six wedges, for serving

Directions

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 an open flame, toast in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put it in a blender jar, along with the tomatoes with their juice. (A food processor will work but won't completely puree the chile.)

Heat the oil in a large (4-quart) saucepan over medium-high heat. Add the onion and garlic and cook, stirring frequently until golden, about 7 minutes. 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. Set the pan aside. Process until smooth.

Return the pan to medium heat. When it is 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 medium-low and simmer for 15 minutes. Taste and season with salt, usually a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Pass the lime separately.

Makes about 10 cups, serving 6.