Back to 4 servings 2 large dried ancho chiles, *see notes 1 can fire-roasted tomatoes, 14½-ounces, I strongly recommend and prefer Muir Glen brand 2 tbsp extra virgin olive oil 1 large yellow onion, medium dice 4 large garlic cloves, roughly chopped 2 quarts low-sodium chicken broth, 8 cups 5 oz baby kale, or 1 bunch collard greens or curly kale, stems discarded and leaves chopped into small pieces 1.5 lb boneless skinless chicken breasts, cut into ¾-inch cubes kosher salt, to taste freshly ground black pepper, to taste juice from half a lime fresh lime wedges corn tortilla chips, crushed freshly grated sharp cheddar cheese diced ripe avocado fresh cilantro leaves
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1 Step 1: Using metal tongs, toast the chiles carefully over an open flame (or in a dry cast-iron skillet over medium heat) until pliable, slightly blistered, and very fragrant. Set aside to cool. Cut in half, scrape out and discard seeds and stems. Cut into small pieces and place in a high-powered blender with the canned fire-roasted tomatoes and their juices. Set aside.2 Step 2: Heat the olive oil in a large soup pot over medium-low heat. Add the chopped onion and a large sprinkle of kosher salt. Sauté for 8 to 10 minutes, stirring frequently, until soft and translucent. Add the chopped garlic and sauté for another 30 seconds to 1 minute, stirring continuously, until fragrant. Remove from heat.3 Step 3: Transfer the cooked onion and garlic mixture to the blender with the chiles and tomatoes. Puree, scraping down the blender if needed, until the chiles are fully integrated and the mixture is completely smooth and dark orange-red.4 Step 4: Return the empty soup pot to high heat. Once very hot, add the pureed tomato-chili mixture all at once—it should sizzle immediately. Cook over high heat for about 4 to 5 minutes, stirring constantly, until the mixture thickens and concentrates. It will splutter. The mixture should become slightly darker and resemble loose tomato paste.5 Step 5: Add the chicken broth and combine thoroughly. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Season with salt and pepper.6 Step 6: Over low heat, add the greens and stir until fully incorporated. Simmer gently: baby kale takes a minute or two; collards or curly kale may take 5 to 7 minutes, until very tender. Add the chicken and stir. Cook for 2 to 3 minutes over very low heat, stirring once or twice, until just cooked through (watch to avoid overcooking). Just before serving, add the juice of half a lime. Taste and adjust seasoning with salt and pepper.7 Step 7: Serve hot, garnished with toppings—or place desired toppings in empty bowls and ladle the soup over them.getsaucepan.com/r/8bb7430e-1e8c-44a5-b5c1-846fdd4eddbb · Original: https://www.abeautifulplate.com/classic-mexican-tortilla-soup/
