Bear's Tortilla Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 jalapeno chile, roughly chopped (optional)
• 15 ounces canned fire-roasted diced tomatoes with juice
• 2 tablespoons olive oil (not extra virgin)
• 1 medium onion, sliced 1/4-inch thick
• 3 garlic cloves, smashed and peeled
• 6 cups chicken broth
• 1 sprig epazote
• 1 teaspoon kosher salt
• 2 chicken breast halves, boneless, skinless, poached and shredded
• 1 avocado, cut into large dice
• 6 ounces mexican crumbling cheese, such as queso fresca
• 4 cups tortilla chips, roughly broken
• sour cream (to garnish)
• 1 large lime, wedged

Recipe

• 1 place the chile pieces and tomatoes (with juice) into a blender or food processor.
• 2 heat the oil in a dutch oven over medium-high heat. when hot, add the onions and garlic and cook until starting to brown, about 8 minutes.
• 3 pick out the onion and garlic with a pair of tongs or slotted spoon, and transfer to the blender. process until smooth.
• 4 return the pan to medium-high heat. when hot, add the puree and stirring frequently, cook until thickened to the consistency of tomato paste, about 10 to 12 minutes.
• 5 add the broth and epazote. reduce the heat to medium-low and simmer for 10 minutes. taste and season with salt.
• 6 divide the poached chicken, diced avocado, cheese and tortilla chips between serving bowls. ladle soup into bowls, and garnish with the sour cream and a lime wedge.