Recipe adapted from Rick Bayless Mexico One Plate at at Time
1 Tbsp Olive Oil
2 large pasilla chiles, dried, stemmed and seeded
2 Tbsp Olive Oil
1 medium white onion, sliced
3 cloves garlic, peeled
1 can (15 oz) diced tomatoes in juice
2 quarts chicken broth
2-3 chicken breasts, cut in half (to make not as thick)
1 large ripe avocado, cut into cubes
Cheese (monterey jack, cheddar or mozzarella)
fresh lime juice
In a skillet, heat 1 Tbsp olive oil over medium heat.Toast pasilla chilies for 30 seconds on each side. You will need to press them down so they touch the pan.
Add the 2 Tbsp olive oil to pan, white onion, and garlic. Cook until golden, about 5-7 minutes. Remove from pan and add to a blender along with one of the toasted pasilla chilies and diced tomatoes. Blend until combined.
Pour blended mixture into pan on medium high heat and cook until reduced about half, stirring constantly. It should take about 8-10 minutes.
Add chicken broth to the blended, reduced tomato mixture. Simmer 30 minutes, stirring occasionally.
While soup is simmering, remove 1/2 cup soup mixture and chicken breasts in skillet until done (meat thermometer should read 160). Cut into strips or cubes.
Once soup has simmered for 30 minutes, serve with the other pasilla chile, crumbled; chicken, avocado, Cheese, and fresh lime juice.