Tortilla Soup with Chicken

Winter temperatures are here and we all crave that bowl of delicious soup to warm us up.  Soup has this magical power to warm us up and it just hits the spot. I have many fond memories of making soup with my mother who is an absolutely amazing cook.  Along with her homemade vegetable soup, chicken tortilla soup is one of my favorites.  It has the right amount of flavor, not too spicy, and just absolutely delightful.  I hope that you enjoy this recipe and stay warm and toasty this winter season.

• 1 large dried pasilla (negro) chile, stemmed and seeded
• One 15-oz can diced tomatoes in juice (preferably fire-roasted)
• 2 tblsp vegetable or olive oil
• 1 medium white onion, sliced 1/4 inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large sprig fresh epazote, if you have one
• salt
• 4 (about 1-1/4 lbs total) boneless, skinless chicken breast halves, cut into 1/2 inch thick cubes
• 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4 inch cubes
• 1-1/2 cups (6 oz) shredded Mexican melting cheese, or Monterey Jack, brick or mild cheddar
• A generous 4 cups (about 6 oz) roughly broken tortilla chips
• 1 large lime, cut into 6 wedges  

• Quickly toast the chile by turning it an inch or two above an open flame for a few seconds, until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender, along with the tomatoes with their juice. (A food processor will work, but it won't completely puree the chile.)
  
  Heat the oil in a large (4 quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender; set the pan aside. Process until smooth.
  
  Return the pan to medium-high heat. When it is quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote if usiing. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
  
  Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, ususally about 5 minutes, ladle the soup into the bowls. Pass the lime separately.
  
  Rotisserie or grilled chicken can stand in for the raw chicken breasts (add it at the last second).
  
  -Adapted from Rick Bayless