Prep 10 mins
Cook 35 mins
Simple but satisfying. It's easy to make, but it might be hard to get hold of epazote if you're not in the South. It's also easy to convey this to a vegetarian recipe.
- 1 jalapeno chile, roughly chopped (optional)
- 15 ounces canned fire-roasted diced tomatoes with juice
- 2 tablespoons olive oil (not extra virgin)
- 1 medium white 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
- Place the chile pieces and tomatoes (with juice) into a blender or food processor.
- 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.
- Pick out the onion and garlic with a pair of tongs or slotted spoon, and transfer to the blender. Process until smooth.
- 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.
- Add the broth and epazote. Reduce the heat to medium-low and simmer for 10 minutes. Taste and season with salt.
- 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.