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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.
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2
(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.)
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3
break the chile into pieces and put it in a blender jar, along with the tomatoes with their juice.
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4
(A food processor will work, but it wont completey puree the chile.)
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5
Heat the oil in a large (4-quart) saucepan over medium-high.
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6
Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes.
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7
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; set the pan aside.
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8
Process until smooth.
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9
Return the pan to medium-high heat.
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10
When it is quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes.
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11
Add the broth and epazote, if using.
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12
Reduce the heat to medium-low and simmer for 15 minutes.
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13
Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
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14
Just before serving, add the chicken to the simmering broth.
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15
Divide the avocado, cheese and tortilla chips among the serving bowls.
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16
When the chicken is done, usually about 5 minutes, ladle the soup into the bowls.
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17
Pass the lime separately.
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18
Vegetarian Tortilla Soup:
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19
Use vegetable broth instead of chicken broth and omit the chicken.
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20
Or replace the chicken with 1/2inch cubes of firm tofu (I Like to cut 1/2 inch slices and sear them in my grill pan, then cut them into cubes before adding the soup).
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21
Tortilla Soup with Greens:
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22
Add a couple handfuls of sliced chard leaves (or practically any other green) to the soup along with the chicken.
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23
Tougher greens like collards and kale should be added before the chicken; soft ones like spinach or arugula should go in when the chicken is half done.
