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Chicken tortilla soup
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| Chicken Tortilla Soup (Adapted from Gourmet) 4 dried pasilla chiles, wiped clean, stemmed, and seeded 2 dried chiles de árbol, stemmed | |
| 1/2 pound (about 2-3) | roma tomatoes, quartered |
| 1 large | white onion, coarsely chopped |
| 2 large | garlic cloves, chopped |
| 5 cups | reduced-sodium chicken broth diluted with 3 cups water |
| 2 tablespoons | vegetable oil |
| 1 teaspoon | dried oregano |
| 1 teaspoon | salt |
| 2 ears | corn, steamed and cut off the cob |
| ½ can | black beans, strained |
| 1 | cooked chicken breast, shredded |
| ½ cup cotija cheese, crumbled (last time I made the soup, I used shredded cheddar cheese and it was just as delicious) | |
| Small | plain nonfat yogurt, diluted with 2 parts yogurt to 1 part water. |
| 6 | corn tortillas |
| Cooking spray | |
Toast chiles in a cast-iron skillet over medium-high heat, turning with tongs, until pliable and slightly changed in color, about 30 seconds to a minute. Coarsely crumble/chop 1 pasilla chile and set aside.
Add tomatoes, onion, garlic, chiles de árbol (including seeds), remaining 3 pasilla chiles, ½ cup broth to a food processor and purée until smooth (this might take a few minutes, but hang in there- those darn chiles are tough).
Heat vegetable oil in a heavy pot (at least 3.5 quarts) over medium heat until it shimmers. Add purée and cook stirring frequently, until reduced by half, 15 to 20 minutes.
Add remaining 7 ½ cups broth, oregano, salt, corn, black beans, and chicken, then simmer, uncovered, 45 minutes.
Meanwhile, preheat oven to 400ºF.
Spray both sides of tortillas lightly with cooking spray. Slice into strips (or triangles) and lay flat on a cookie sheet (do not overlap or they won’t cook properly). Bake for 5-8 minutes until curled up and lightly browned, watching carefully after 5 minutes, as tortillas burn quickly.
Serve in soup bowls. Sprinkle with cheese, drizzle with yogurt, and top with crumbled chile (to taste) and tortilla crisps.
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