Chicken Tortilla Soup Preparation: 1 hour Cooking: 30 minutes Serves: 10 guests Soup: 1 onion, diced 2 celery ribs, diced 2 dried pasilla peppers, deseeded and stems removed ½ jalapeño pepper, chopped 2 dried ancho chiles, deseeded and stems removed 1 tablespoon chopped garlic ¼ cup chopped cilantro 16 cups chicken stock 2 tablespoons chili powder 1 tablespoon paprika 1 tablespoon oregano 1 (4-ounce) can tomato paste 1 teaspoon cumin 1 bay leaf 1 dozen corn tortillas Garnish: ½ Hass avocado, diced ½ small red onion, diced 1 (4-ounce) boneless, skinless chicken breast, grilled and diced small ¼ cup sour cream
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Add all soup ingredients (except tortillas) into a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove bay leaf and purée all ingredients together using an immersion blender while adding whole corn tortillas one at a time until thickened. Salt to taste. Ladle soup into serving bowls and place ½ teaspoon of each garnish on top of each bowl of soup.
