Ingredients:

  • 2 large Dried Ancho Chiles, stemmed and seeded
  • 1 large Dried Pasilla Chiles, stemmed and seeded
  • 3 large Roma Tomatoes, roughly chopped
  • 1/2 large White Onion, roughly chopped
  • 4 Garlic Cloves, peeled
  • 2 tbsp Vegetable Oil (or neutral), for sautéing
  • 1 tsp Dried Oregano (Mexican)
  • 1/2 tsp Ground Cumin
  • 6 cups Chicken Stock (Low Sodium)
  • 3 cups shredded Cooked Chicken Breast/Thighs
  • 1 sprig Epazote (optional)
  • Salt & Black Pepper, To taste
  • 8 Corn Tortillas, cut into thin strips
  • 1/2 cup Neutral Oil (e.g., Canola), for frying tortilla strips
  • 1 large Avocado, Diced
  • 1/2 cup Crumbled Cotija Cheese
  • 4 tbsp Sour Cream or Crème Fraîche, for drizzling
  • 6 Lime Wedges, for serving

Instructions:

  1. Toast the Chiles: Heat a dry skillet over medium heat. Toast the stemmed and seeded Ancho and Pasilla chiles for 30–60 seconds per side until fragrant. Do not burn, or they will be bitter!
  2. Rehydrate: Place the toasted chiles in a bowl and cover them completely with boiling water. Allow them to soak for 20–30 minutes until soft and pliable. Drain, reserving the soaking liquid.
  3. Sauté Aromatics: Heat 1 tbsp of oil in the Dutch oven. Add the roughly chopped onion, tomatoes, and garlic. Sauté for 5–7 minutes until the vegetables are softened and slightly browned.
  4. Blend the Base: Transfer the softened chiles, the sautéed aromatics, oregano, and cumin into the blender. Add 2 cups (500 ml) of the chicken stock. Blend on high until completely smooth.
  5. Strain the Broth: Pass the chile mixture through the fine-mesh sieve directly into the Dutch oven, using a spatula or ladle to push through the pulp and extract all the liquid. Discard any remaining solids (the detritus). This step ensures a silken, professional-quality broth.
  6. Simmer: Add the remaining 4 cups (1 litre) of chicken stock and the sprig of Epazote (if using) to the strained broth. Bring the soup to a gentle simmer. Reduce heat to low and let it bubble slowly for 30 minutes to allow the flavors to marry.
  7. Adjust Seasoning: Taste the soup and season generously with salt and pepper.
  8. Add Chicken: Stir in the shredded, cooked chicken and heat through for 5 minutes. Keep the soup warm on the lowest possible setting while preparing garnishes.
  9. Fry the Tortillas: Heat the neutral oil in a clean skillet until shimmering (350°F / 175°C). Carefully fry the tortilla strips in batches until golden brown and crisp (about 1–2 minutes).
  10. Drain: Transfer the fried strips to the paper towel-lined plate and sprinkle lightly with salt immediately.
  11. Assemble: Ladle the hot soup into deep bowls. Arrange a generous handful of crisp tortilla strips, diced avocado, crumbled Cotija cheese, a drizzle of sour cream, and a lime wedge on top of each serving. Serve immediately.