Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Ingredients: 1-2 medium dried pasilla (negro) chiles, stemmed and seeded**; 1 (15-ounce) can diced fire-roasted tomatoes in juice; 2 Tbsp. olive oil; 1 medium white onion, sliced 1/4-inch thick; 5 garlic cloves, peeled; 2 quarts good-quality chicken broth; 1 large epazote sprig (optional); 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch cubes; 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 Monterrey Jack; 4 cups 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; 1/2 cup fresh chopped cilantro, for serving; 1/2 cup cotija cheese, for serving (optional)

Chicken Tortilla Soup was pinched from <a href="http://www.gimmesomeoven.com/chicken-tortilla-soup/" target="_blank">www.gimmesomeoven.com.</a>

INGREDIENTS

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1-2 medium dried pasilla (negro) chiles, stemmed and seeded**

•

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

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2 Tbsp. olive oil

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1 medium white onion, sliced 1/4-inch thick

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5 garlic cloves, peeled

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2 quarts good-quality chicken broth

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1 large epazote sprig (optional)

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

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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 Monterrey Jack

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4 cups roughly-broken tortilla chips

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1/2 cup Mexican crema, sour cream or creme fraîche for garnish

•

1 large lime, cut into 6 wedges, for serving

•

1/2 cup fresh chopped cilantro, for serving

•

1/2 cup cotija cheese, for serving (optional)

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