Chicken Tortilla Soup (Sopa Azteca)

saveur.com

Erin Dorn

1 large pasilla chile

1 (15-oz.) can diced tomatoes

2 tbsp. canola oil

3 cloves garlic, peeled

1 medium white onion, roughly chopped

8 cups chicken stock

1 epazote or cilantro sprig (optional)

1 1⁄2 lb. boneless, skinless chicken breast, cut into ½-inch pieces

Kosher salt and freshly ground black pepper

6 oz. shredded Monterey Jack cheese

1 to 2 avocados, diced

Crema or sour cream, for serving

Lime wedges, for serving

Tortilla chips (about 4 cups), crushed, for serving

Directions at saveur.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer