Chicken and Tortilla Soup with Lime, Chile, and Avocado

Shredded chicken simmers in a roasted ancho-pasilla broth with crisp tortilla strips, bright lime, and cool avocado. As Ash-Water on the Metate remembers, those tortillas begin before dawn in the Valley of Mexico, when cal-steeped maize loosens over the hearth.

Serves 4

Estimate for one serving

• 540 cal
• 9.6g protein
• 30g carbs
• 6.3g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 6 corn tortillas
• 1 pound chicken thighs
• 4 roma tomatoes
• 2 dried ancho chile
• 1 dried pasilla chile
• 1 large white onion
• 4 garlic cloves
• 2 fresh avocado
• 3 fresh lime
• 6 cups chicken stock
• 4 sprigs fresh epazote
• 1 1/2 tsp kosher salt

Instructions

1. 1Cut corn tortillas into thin strips and bake in a 375°F oven for 8-10 minutes until crisp; set aside.
2. 2Roast tomatoes, onion, garlic, and chiles on a hot comal until blistered, then soak chiles in hot stock until soft and blend everything into a smooth sauce.
3. 3Simmer chicken thighs in the stock with the roasted sauce and epazote for 25 minutes until cooked through; shred the chicken and return to the pot.
4. 4Season the soup with lime juice and salt, then ladle into bowls and top with crisp tortilla strips, diced avocado, and extra lime wedges.