Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 1 1/2 cup onions, sliced
  • 1 Tbsp garlic, minced
  • 2 dry medium sized Pasilla Chile , stems removed and seeded
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 cup cilantro
  • 8 cups chicken broth
  • 1 15 oz can fire roasted tomatoes
  • 1 lime, zested & juiced
  • 3 cups (~ 1 1/4 lb) cooked chicken, shredded
  • 1 1/2 cup asadero cheese, crumbled - as garnish
  • 1 avocado, diced - as garnish
  • 2 cups tortilla strips - as garnish

Instruction

  • Bring a large pot to medium high heat and add olive oil.  When hot, add onions, reduce heat, cover and cook (stirring occasionally) ~ 5-7 minutes or until translucent.  
  • Add garlic and a touch more oil if needed and cook 1-2 minutes or until fragrant.
  • Stir in de-seeded Pasilla Chile , cumin, coriander, bay leaf, and salt.  Cook ~2-3 minutes and add cilantro, broth, tomatoes, lime zest, and lime juice.
  • Bring to a boil, reduce heat, cover and simmer ~ 50 minutes.
  • Remove bay leaf from soup and Immersion blend or place in a blender until soup is smooth.  
  • Strain any solids (if applicable) out of the soup and ladle into bowls.  
  • Top with cooked chicken and garnish with cheese, avocado, and tortilla strips.
  • Add salt to taste.  Happy soupin'!  Beckie