Chicken Tortilla Soup

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  Pasilla Chile, Dried
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  Canned Diced Tomatoes
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic
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  Low Sodium Chicken Broth
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  Epazote, Fresh
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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Avocado
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  Cheese, Monterey Jack, 2%(170g)
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  Tortilla Chips, Corn, Plain(960g)
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  Crema, Mexican(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Lime
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  Cilantro, Fresh(120g)
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  Cheese, Cotija, Crumbled(120g)

Instructions

1. 1Toast the dried pasilla chile in a dry skillet over medium heat for 2–3 minutes per side, pressing it flat, until fragrant and slightly darkened. Break into pieces and add to a blender along with the canned tomatoes and their juice; set aside.
2. 2Heat the olive oil in a medium saucepan over medium-high heat. Add the diced onion and minced garlic, stirring frequently, and cook for 6–8 minutes until golden brown. Transfer to the blender with the chile-tomato mixture and blend until completely smooth.
3. 3Return the saucepan to medium-high heat. Pour the puree into the hot pan and stir constantly for 5–7 minutes until thickened to a paste-like consistency. Add the chicken broth and fresh epazote, then reduce heat to medium-low and simmer uncovered for 15 minutes.
4. 4Cut the chicken breast into bite-sized pieces. Add to the simmering broth and cook for 5–7 minutes over medium-low heat until the chicken is opaque throughout and reaches an internal temperature of 165°F.
5. 5While the chicken cooks, divide the sliced avocado, shredded Monterey Jack cheese, and tortilla chips evenly among 4 serving bowls.
6. 6Ladle the hot soup into each bowl over the avocado and cheese. Top each portion with a dollop of Mexican crema, fresh cilantro, crumbled cotija cheese, and additional tortilla chips if desired.
7. 7Serve immediately with lime wedges on the side for squeezing.