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Quickly toast a 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.) Repeat with second chile if desired. 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.)
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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.
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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).
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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, cilantro, and extra cotija cheese and tortilla chips if desired. Pass the lime separately.
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**If you choose to substitute ancho chile powder for the actual chiles, add in about 1 tablespoon of ancho chile powder halfway through cooking the onion.
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Ali's Tip:
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Feel free to substitute in shredded rotisserie chicken if you would like to save a step in this recipe!
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October 22, 2011 by Ali @ gimmesomeoven.com
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Slightly adapted from Rick Bayless.
