Tortilla Soup - Rick Bayless

Name: Tortilla Soup - Rick Bayless
Ingredients: 3 tablespoons fresh-rendered pork lard or oil, divided use; 1 medium (6 ounce) onion, sliced 1/4 inch thick; 2 garlic cloves, peeled; 2 large (1 ounce total) dried pasilla negro chiles; 1/2 15 ounce can diced tomatoes (preferably fire-roasted); 1 1/2 quarts good chicken broth; A couple sprigs Epazote (if available); Salt; 6 corn tortillas (preferably store-bought ones that are good for frying), cut into strips a little smaller than ¼ inch; Oil to a depth of at least ½ inch in a small skillet; About 1/2 cup Mexican crema or crème fraiche (sour cream will curdle here); 8 ounces (about 2 cups) shredded Mexican melting cheese (like Chihuahua, asadero or quesadilla) or Monterey jack, colby or mild cheddar; 1 large ripe avocado, pit removed, flesh scooped from the skin and cut into ½-inch pieces; 8 ounces cooked chicken (a rotisserie chicken would be my suggestion) pulled into very coarse shreds (you’ll have about 2 cups); A lime, cut into 6 wedges

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This classic recipe—a clear reflection of my time living in Mexico City—is based on the one in my first cookbook, Authentic Mexican, and the version we have

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Ingredients

3 tablespoons fresh-rendered pork lard or oil, divided use
1 medium (6 ounce) onion, sliced 1/4 inch thick
2 garlic cloves, peeled
2 large (1 ounce total) dried pasilla negro chiles
1/2 15 ounce can diced tomatoes (preferably fire-roasted)
1 1/2 quarts good chicken broth
A couple sprigs Epazote (if available)
Salt
6 corn tortillas (preferably store-bought ones that are good for frying), cut into strips a little smaller than ¼ inch
Oil to a depth of at least ½ inch in a small skillet
About 1/2 cup Mexican crema or crème fraiche (sour cream will curdle here)
8 ounces (about 2 cups) shredded Mexican melting cheese (like Chihuahua, asadero or quesadilla) or Monterey jack, colby or mild cheddar
1 large ripe avocado, pit removed, flesh scooped from the skin and cut into ½-inch pieces
8 ounces cooked chicken (a rotisserie chicken would be my suggestion) pulled into very coarse shreds (you’ll have about 2 cups)
A lime, cut into 6 wedges