Classic Tortilla Soup

We're a ways from the Spring Equinox, and here in the bay area (California) it's getting all the way down into the 50s. [Ed. note: Can you smell the sarcasm?] Seriously, we know it's still extremely chilly in other areas of the country, and thought it might be nice to throw a sumptuous soup into the mix.

Rick Bayless says, "There are thick, pureed soups, soups that are like a winter blanket—you just want to wrap yourself in them when it starts snowing outside."

And then there is tortilla soup, sopa Azteca, if you want to be authentic about it. A beautiful broth enriched with chiles, poured over chicken, topped with crunchy tortilla strips and finished with crema. It's not a "winter blanket" soup, it’s more like a light jacket. Still, it'll warm you up.

Not only that, it's very versatile. You can add any combination of ingredients and toppings you prefer. I recently made this for a client's luncheon and prepared all the ingredients and toppings as a "soup bar." 

NOTES: If you are unable to find dried pasilla ancho or negro chiles, you can use powdered pasilla or  ancho chile, and add ½-1 tablespoon to the pan about halfway through the cooking of the onion. If you're serving vegetarians, have cooked chicken on the side that can be voluntarily added. Black beans and corn are a nice vegetarian substitution.

Adapted from: Laura Davidson, A Beautiful Plate and Rick Bayless, Frontera Grill/Topolobampo
Servings: 4

Ingredients

• 2 large dried pasilla ancho chiles (see notes above)
• 1 (15-ounce) can of fire-roasted tomatoes (Muir Glen brand was used here)
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 4 garlic cloves, roughly chopped
• 8 cups low-sodium chicken broth or stock
• kosher sea salt
• freshly ground black pepper
• 1 ½ lb chicken breast, cut into ½" chunks or 2 cups cooked rotisserie chicken, shredded
• juice from half a lime

Toppings

• fresh lime wedges
• corn tortilla chips
• grated sharp cheddar cheese
• 1-2 avocados, pit removed and diced
• scallions, chopped
• Mexican crema, sour cream or creme fraiche for garnish
• fresh cilantro leaves

Directions

1. Using metal tongs, toast chiles carefully over an open flame (using gas burner, or alternatively, in a dry skillet over medium heat) until they are soft and fragrant. Set aside on a cutting board to cool, before discarding the seeds and stems. Cut the chile roughly and place in a blender, along with the fire roasted tomatoes in their juices. Set aside.
2. Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic and, stirring frequently, cook until soft and translucent–roughly 5-6 minutes. Remove from heat.
3. Using a slotted spoon, transfer cooked onion and garlic to the blender with the tomatoes and chiles. Puree all ingredients together until very smooth.
4. Return the soup pot to high heat. Once very hot, add pureed tomato chile mixture all at once–it should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially–for about 5-6 minutes. Once it is ready, it should resemble the thickness of a loose tomato paste.
5. Add chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.
6. Over low heat, add raw chicken or rotisserie chicken. Stir occasionally until chicken is just cooked through (this should only take 2-3 minutes). Add lime juice.
7. Serve hot with toppings, or alternatively, place toppings in empty bowls and pour soup directly over them.   

Billie-First day at home.