This chicken tortilla soup is ridiculously quick, full of flavor and very satisfying. I highly recommend you make it soon.
Instead of the hunting down dried chili peppers, I used chipotle chili powder which gives the soup some smoky chili flavor and heat.
When serving, I sometimes skipped the sour cream, but do not skip the lime juice. A good squeeze of lime adds a brightness to the soup that you don't want to miss.
Sopa Azteca (Chicken Tortilla Soup)
Adapted from Live to Cook . . . at Home, originally from Rick Bayless
1/2 tsp chipotle chili powder
1 (15 oz) can pureed tomatoes
2 Tbsp olive oil
1 medium onion, diced
5 garlic cloves, peeled & smashed
2 qts chicken stock
2-3 cups cooked chicken, shredded or cubed
1 (15 oz) can black beans, drained and rinsed
Salt and Pepper, to taste
1 large ripe avocado, pitted, flesh scooped from the skin and cubed
Cheddar cheese, shredded
Tortilla chips, roughly broken
1 large lime, cut into 6 wedges, for serving
Put the tomatoes with their juice in a blender jar along with the chili powder (a food processor will also work).
Heat the oil in a large pot over medium heat. Add the onion and garlic once the oil is hot and cook until caramelized, about 7 minutes.
Once the onions and garlic have caramelized, add them to the blender and process until everything is completely smooth.
Return this mixture to the pan over high heat and cook until it is the consistency of tomato paste, about 6 minutes. Add the chicken stock and simmer for 15 minutes. Add the chicken and black beans and simmer for 5 minutes. Taste and season with salt and pepper, if necessary.
While the soup is simmering, garnish each bowl with tortilla chips, avocado, and cheese.
When the soup is ready, fill each bowl and serve with sour cream and lime.