1/2 cup Mexican cream, sour cream or creme fraiche for garnish
1 large lime, cut into 6 wedges, for serving
Instructions
Quickly toast the chile by turning it an inch or two above an open
flame for a few second, until its aroma fills the kitchen. (Lacking an
open flame, toast it 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 in a blender jar, along with the
tomatoes in their juice. (A food processor will work, but it won't
completely puree the chile.)
Heat the oil in a medium (4-quart) saucepan over medium-high. 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. Process until smooth.
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 medium-low and simmer for 15 minutes. Taste and season
with salt, usually about 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 between serving bowls. When the
chicken is done, usually about 5 minutes, ladle the soup into the bowls.
Garnish with the crema. Pass the lime separately.
Originally Submitted
1/31/2013
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