5. Mexican Tortilla Soup
What you need:
Pasilla chile
15 ounce can of diced tomatoes
2 tablespoons canola oil
3 cloves of garlic
Medium white onion, chopped
8 cups of chicken stock
1 and ½ pounds of boneless chicken breasts cut into half-inch pieces
6 ounces Monterey jack cheese
2 avocados sliced
Sour cream or crema
Lime wedges
Tortilla chips
To make:
Toast chiles in a saucepan over high heat or over an open flame for several seconds. Remove the seeds and stem and break into pieces. Place in a blender with the tomatoes. Heat the oil in a saucepan and cook the onion and garlic for about eight minutes, or until golden.
Add to the blender with the chiles and puree. Pour the tomato mix into the saucepan and cook until thick. Add in the stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add in the salt, pepper, and chicken. Cook until chicken is done. Divide the tortilla chips into bowls and ladle the soup over it. Top with cheese, crema, avocado, and more tortilla chips. Serve with lime wedges.