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.