Sopa Azteca (Tortilla Soup) Recipe | James Beard Foundation

Name: Sopa Azteca (Tortilla Soup) Recipe | James Beard Foundation
Ingredients: 1 large dried pasilla 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 (optional); 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), 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 Monterey Jack, brick, or mild cheddar; 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

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A purée of tomatoes, onions, garlic, and pasilla chile, cooked down to an intensely flavorful paste, provides the foundation for this delicious tortilla soup.

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Ingredients

1 large dried pasilla 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 (optional)
4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), 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 Monterey Jack, brick, or mild cheddar
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