Obama Likes Sopa Azteca

Sopa Azteca
MAKES 6 SERVINGS

1 large dried pasilla chile, stemmed, seeded

1 (14.5-ounce) can diced tomatoes, preferably fire-roasted

2 tablespoons vegetable oil

1 medium white onion, thinly sliced

3 garlic cloves, peeled

8 cups chicken broth

1 large epazote sprig, optional

1 1/4 pounds boneless, skinless chicken breasts, cut into ½-inch cubes

1 avocado, pitted, flesh scooped out, cut into 1/4-inch cubes

1½ cups shredded Mexican melting cheese (Chihuahua, quesadilla or asadero) or Monterey Jack or mild cheddar

4 cups roughly broken tortilla chips

½ cup Mexican crema, sour cream or creme fraiche

1 lime, cut into 6 wedges

Quickly toast the chile by holding it with tongs an inch or two over a gas flame, turning for a few seconds until its aroma is released. Alternatively, toast the chile in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.

Break the chile into pieces. Place it in a blender along with the tomatoes and juice; set aside. (A food processor will work, although it won't completely puree the chile.)

Heat the oil in a large heavy pot over medium-high heat. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Remove pot from the heat. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible; transfer to the blender. Process until smooth.

Return the pot to medium-high heat. When it is quite hot, add the tomato mixture and stir nearly constantly, until thickened to the consistency of tomato paste, about 7 minutes. Add the broth and epazote, if using. Reduce heat to medium-low and simmer 15 minutes. Season to taste with salt, about 1 teaspoon.

Just before serving, add the chicken to the simmering broth. Meanwhile, divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with a dollop of crema. Pass the lime separately.

Article From Topolobampo, Chicago Sun times July 22nd 2008