Classic mexican tortilla soup
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Monday, October 19, 2015

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Classic mexican tortilla soup

Kelly Mike - Monday, October 19, 2015


For soup
  • 2 large dried pasilla ancho chiles
  • 15-ounce of fire-roasted tomatoes
  • 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
  • 2 cups roughly chopped kale leaves, stems removed
  • 1 1/2 lb chicken breast, cut into 1/2" chunks
  • juice from half a lime
  • fresh lime wedges
  • corn tortilla chips
  • grated sharp cheddar cheese
  • avocados (1-2), pit removed and diced
  • fresh cilantro leaves


  1. Using metal tongs, toast the chiles carefully over an open flame 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 the cooked onion and garlic to the blender with the tomatoes and chiles. Puree all of the ingredients together until very smooth.
  4. Return the soup pot to high heat. Once pot is very hot, add the 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 the chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow the broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.
  6. Over low heat, add the kale and chicken. Stir occasionally until chicken is just cooked through. Finish the soup with lime juice. Then garnish it!!!!


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