Classic Mexican Tortilla Soup

🧂 Ingredients

• 2 large dried ancho chiles

  *see notes
• 1 can (14½-ounces) fire-roasted tomatoes

  I strongly recommend and prefer Muir Glen brand
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion

  medium dice
• 4 large garlic cloves

  roughly chopped
• 2 quarts (8 cups) low-sodium chicken broth
• 5 ounces baby kale (or 1 bunch collard greens or curly kale, stems discarded and leaves chopped into small pieces)
• 1½ lbs boneless skinless chicken breasts

  cut into ¾-inch cubes
• kosher salt

  to taste
• freshly ground black pepper

  to taste
• juice from half a lime
• fresh lime wedges
• corn tortilla chips

  crushed
• freshly grated sharp cheddar cheese
• diced ripe avocado
• fresh cilantro leaves

Instructions

• 1 Using metal tongs, toast the chiles carefully over an open flame (using a gas
  burner–or alternatively, in a dry cast-iron skillet over medium heat) until they
  are pliable, slightly blistered, and very fragrant. Set aside on a cutting board
  to cool. Cut in half, and scrape out and discard the seeds and stems. Cut the
  chilis into small pieces and place in a high-powered blender (such as a Vitamix)
  along with the canned fire-roasted tomatoes and their juices. Set aside for
  later.
• 2 Heat the olive oil in a large soup pot over medium-low heat. Add the chopped
  onion and a large sprinkle of kosher salt. Sauté for 8 to 10 minutes, stirring
  frequently, or until the onions are soft and translucent. Add the chopped garlic
  and sauté for an additional 30 seconds to 1 minute, stirring continuously, until
  fragrant. Remove from the heat.
• 3 Transfer the cooked onion and garlic mixture to the blender with the chilis and
  fire-roasted tomatoes. Puree the ingredients together, scraping down the blender
  if necessary, until the chilis have been fully integrated and the mixture is
  completely smooth and dark orange-red in color.
• 4 Return the empty soup pot to high heat. Once the pot is very hot, add the pureed
  tomato chili mixture all at once–it should sizzle immediately when it hits the
  pan. Continue to cook over high heat for about 4 to 5 minutes, stirring
  constantly with a spatula, until the mixture thickens and concentrates
  substantially. It will splutter and bubble a bit. Once ready, the mixture should
  be slightly darker in color and resemble the thickness of a loose tomato paste.
• 5 Add the chicken broth to the pot and combine thoroughly using a spoon or whisk.
  Bring the mixture to a boil. Reduce the heat to low and allow the broth to
  lightly simmer, uncovered, for 20 minutes, stirring occasionally. Season the
  broth with salt and pepper. If the broth tastes at all flat, you most likely
  haven't added enough salt.
• 6 Over low heat, add the greens and stir until fully incorporated. Allow the
  greens to cook at a low simmer (baby kale will take just a minute or two;
  collards or curly kale may take 5 to 7 minutes total), until they are very
  tender. Add the chicken and stir to distribute. Cook for an additional 2 to 3
  minutes over very low heat, stirring once or twice, until the chicken has just
  cooked through (this will not take long, so watch the pot carefully to avoid
  overcooking it). Just before serving, add the juice of half a lime. Taste once
  again, seasoning with additional salt and pepper if necessary.
• 7 Serve hot and garnish with toppings (or alternatively, place desired toppings in
  the empty soup bowls and ladle the soup directly over them).

Nutrition Info