Delicious Tortilla Soup

I try to post recipes occasionally that I absolutely love, and today is one of those days… Rick Bayless’ tortilla soup recipe is my FAVORITE! What sets it apart is the pasilla negro chile. It’s not spicy, but just adds a delicious, almost smoky sort of flavor that brings so much depth to the soup.This is a pretty fast recipe - I either use a rotisserie chicken or I'll poach a few chicken breasts ahead of time and shred the chicken so I can throw it in at the end.

You can add whatever you want to the soup, but I would say with the first time that you make it, follow the instructions and not add a million veggies or other ingredients to it so you can get a feel for the original flavor. It is a simple but TASTY dish. And crushing tortilla chips in your individual bowl of soup is the best! Yum.

One more thing - I buy the dried pasilla chile in a plastic package at Food 4 Less in the section with all of the different dried chiles. I hate that store with a vengeance, but sometimes I do venture there when I am making a Mexican dish that needs stuff like this or if I really want to save on produce for the week. So without further ado… the tortilla soup -

Sopa Azteca
Tortilla Soup
Serves 4 to 6

Recipe from Frontera Grill/Topolobampo (Chef Rick Bayless’ restaurants in Chicago – I pasted this in from his site or you can get the recipe from his cookbook, Mexican Everyday, which I own and LOVE.)

From Rick Bayless:


Like guacamole, tortilla soup has a place, I feel, in practically every collection of Mexican recipes.  It’s a filling, flavorful meal that can be made with little effort, but one that sings with an unmistakable Mexican harmony. Earthy dark pasilla chile. The softening crunch of toasty corn tortillas. Soul-satisfying broth.  And creamy-rich avocado and cheese.

A note about pasilla (sometimes called negro) chile:  Its unique flavor defines tortilla soup in central Mexico. In Michoacan, it’s ancho chile. In your kitchen, it might turn out to be another chile, like New Mexico or even a little smoky chipotle (be forewarned that chipotle will make the broth quite spicy). Though for these everyday recipes I’ve relied heavily on the easier-to-use powdered dried chile, finding powdered pasilla (negro) can be harder than finding the whole pod. Should powdered chile be at your finger tips (be it powdered pasilla (negro), ancho or beyond), add about 1 tablespoon to the pan about halfway through the cooking of the onion.

In Mexico, it’s more common to crush toasted chile pods over the soup than to add it to the base. You can follow that lead, or do both as we do in our restaurants.

---

Ingredients

• 1 large dried pasilla (negro) chile, stemmed and seeded
• One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig, if you have one (Sarah’s note - I’ve never used this and it’s fine. Sometimes we have cilantro on the side to add at the end)
• 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch cubes (Sarah’s note – I think you can get away with just using three chicken breasts)
• 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
• 1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar (You know I don’t eat cheese, but I got queso fresco for the rest of my family to have with this soup and it seemed to go well with the soup)
• A generous 4 cups (about 6 ounces) roughly broken tortilla chips
• 1/2 cup Mexican crema, sour cream or creme fraîche 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 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 with their juice. (A food processor will work, though it won’t completely puree the chile.)
   
   
2. 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.
   
   
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 medium-low and simmer for 15 minutes. Taste and season with salt, usually about 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 about 5 minutes, ladle the soup into the bowls. Garnish with the crema.  Pass the lime separately.