Dinner Tonight: Tortilla Soup Recipe

• 1 to 2 canned chipotle chiles in adobo, plus sauce to taste
• 1 can (15-ounce) tomatoes
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4 inch thick
• 3 clove garlic, peeled
• 2 quarts chicken broth
• 1 large epazote sprig (optional)
• Salt to taste
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), cut into 1/2-inch cubes
• 1 large ripe avocado, peeled, seeded, and cut into 1/4-inch cubes
• 1/2 cup shredded cheese (Mexican such as Chihuahua, quesadilla, or asadero, or Monterey Jack)
• 6 ounces roughly broken tortilla chips
• 1 large lime, cut into 6 wedges

1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Transfer to a blender along with the chipotles and tomatoes. Blend until smooth.
2. Return the mixture to the pan and cook over medium-high heat until reduced to the consistency of tomato paste. Stir often to avoid burning. Add the broth and epazote, if using, and reduce to a simmer. Cook for 15 minutes to combine the flavors, then taste for salt.
3. Add the chicken to the pot and simmer 3 to 5 minutes more or until just cooked through but still tender. In the meantime, divide the avocado, cheese, and tortilla chips to soup bowls. Ladle the soup in, and serve with a squeeze of lime.

chiles, tomatoes, vegetable, white onion, clove garlic, chicken broth, epazote sprig, salt, chicken, avocado, shredded cheese, tortilla chips, lime

Taken from www.seriouseats.com/recipes/2009/06/dinner-tonight-tortilla-soup-a-la-rick-bayless-recipe.html (may not work)