Baja-Style Tortilla Soup

Ingredients

• 1 kg Boneless, skinless chicken thighs
• 7 cups Low-sodium chicken broth
• 4 whole Roma tomatoes
• 0.5 White onion
• 2 cloves Garlic
• 3 whole Dried pasilla chilies, stems and seeds removed
• 1 tbsp Vegetable oil
• 1.5 tsp Kosher salt (plus more to taste)
• 0.5 tsp Black pepper
• 1 handful Tortilla chips per bowl
• 1 large Avocado, diced
• 12 Fresh cilantro, lime wedges, Cotija cheese, and Mexican crema

Steps

1. Start by prepping your vegetables. You will need the 4 whole Roma tomatoes kept whole, the 0.5 White onion left as one large piece, and the 2 cloves Garlic left unpeeled.
2. Heat a dry pan over medium high heat. Add the tomatoes, onion, and garlic you just prepped. Cook for 12 to 15 minutes, turning occasionally, until deeply blackened and softened.
3. Briefly toast the 3 whole Dried pasilla chilies, stems and seeds removed in the dry pan until fragrant. Transfer them to a bowl of hot water and soak for 10 minutes until fully softened.
4. Peel the garlic. Add the charred vegetables, the softened chilies, and exactly one cup from your 7 cups Low-sodium chicken broth to a blender. Blend until completely smooth and thick.
5. Heat the 1 tbsp Vegetable oil in a large pot over medium heat. Pour in the blended sauce and cook for 8 to 10 minutes, stirring often, until it darkens, thickens slightly, and becomes very fragrant.
6. Pour in the remainder of your 7 cups Low-sodium chicken broth, along with the 1.5 tsp Kosher salt (plus more to taste) and the 0.5 tsp Black pepper. Bring the pot to a gentle simmer.
7. Submerge the 1 kg Boneless, skinless chicken thighs into the broth. Simmer gently for 15 to 20 minutes, until the meat is tender enough to pull apart easily and hits a safe internal temperature of 165°F (74°C). Remove the chicken, shred it with two forks, return it to the pot, and simmer for 5 to 10 more minutes.
8. Taste the broth and adjust the salt if needed. If the flavor feels flat, add a small squeeze of fresh lime juice.
9. Set up your serving bowls by adding a handful of crispy tortilla chips to each. Ladle the hot soup and shredded chicken directly over the chips so they begin to soften while still retaining a little crunch.
10. Top each bowl with diced avocado, fresh cilantro, Cotija cheese, a drizzle of Mexican crema, and a squeeze of fresh lime juice. Serve immediately.