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1
Fill a wide-base pan with enough oil to create a depth of around 1cm, and heat on a medium flame.
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2
The oil is hot enough when the corner of a tortilla strip sizzles when introduced.
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3
At this point, add half the tortilla strips to the oil and gently fry until crisp and lightly golden.
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4
Remove and drain on paper towel, then repeat the process with the remaining tortilla.
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5
In the same oil, fry the chile Pasilla briefly until it changes colour and puffs up.
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6
Be sure not to fry any longer than required: 5 seconds on each side will do, much more make the chile bitter.
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7
Reduce the heat slightly, then add the onion and garlic and fry gently for 4-5 minutes, until the onion is soft and translucent.
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8
Remove, let cool slightly then place in the blender with the chopped tomatoes and process to a smooth paste.
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9
Take a small amount of the oil from the pan (about 2 tablespoons), and heat it in a medium size pot.
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10
When hot, add the pureed tomato paste and fry, stirring all the while.
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11
When the paste has has reduced to half, add the chicken stock and bring to the boil.
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12
Season and simmer for 10 minutes.
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13
To serve, fill each bowl with the prepared garnishes of tortilla, chicken, chile Pasilla, queso fresco and avocado.
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14
Prepare a plate of the halved lime, chopped cilantro and finely diced onion for the table.
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15
Pour equal portions of soup into each bowl and serve immediately.
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16
Notes: For the best and truest preparation of the chicken, gently poach 2 de-boned thighs in the chicken stock for 40 minutes.
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17
Let cool, then slice or pull apart.
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18
If queso fresco is unavailable, a young cows milk feta is a fair substitute.
