Tortilla Soup

1. 1

   Place chicken breast in a pot with 4 cups cold water with 1/2 of the white onion and 2 cloves of garlic. Bring to a boil and reduce to a simmer and simmer for 20 minutes until chicken is just cooked through.

2. 2

   Remove the chicken from the cooking liquid and allow to cool. Shred the chicken into thin strips about 1 to 11/2 inches long.

3. 3

   To prepare the broth, remove the stem and the seeds from the morita chile and then soak it in a few ounces of hot water to soften it (10 to 15 minutes) You can do this while you are preparing the chicken.

4. 4

   Blend the roma tomatoes, remaining onion, morita chile and 3 cups chicken broth. Blend in 2 batches.

5. 5

   After you have blended the ingredients, heat cooking oil in a pot. Pour the soup base into the hot oil. Cook the broth for 30 minutes at a low boil until it takes on a deep red color and has reduced approximately 1 inch.

6. 6

   Add salt and adjust as needed. The broth should seem slightly salty. When you add all of the other soup ingredients, it will reduce the saltiness a bit.

7. 7

   To serve, pour approximately 1 cup of the tomato broth into a wide shallow bowl. Add 1/4 of the tortilla strips in the center of the broth. On top of the tortilla strips, add 1/4 of the shredded chicken. Top with one generous dollop of sour cream. Add 1 ounce of shredded ranchero cheese and 4 avocado wedges. Garnish with a few tortilla strips.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.