Ingredients:

  • 4 large dried guajillo chilies, stemmed and seeded
  • 2 large dried pasilla chilies, stemmed and seeded
  • 3 medium Roma tomatoes, quartered
  • 8 cups low sodium chicken stock (divided)
  • 1/2 medium yellow onion, rough chop
  • 4 large garlic cloves, peeled
  • 2 Tbsp neutral oil (e.g., canola), divided
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground cumin
  • Salt, to taste
  • 3 cups shredded cooked chicken
  • 8 corn tortillas, cut into thin strips
  • 1/2 cup neutral oil (for frying)
  • 2 fresh limes, cut into wedges
  • 2 avocados, diced
  • 1/2 cup fresh cilantro, chopped roughly
  • 1/2 cup crumbled queso fresco or cotija
  • 4 Tbsp sour cream or Mexican crema

Instructions:

  1. Toast the Chilies: Lightly toast the stemmed and seeded Guajillo and Pasilla chilies in a dry pan over medium heat for 30–60 seconds per side until fragrant. Transfer them to a bowl, pour 1 cup of hot chicken stock (or water) over them, and let them rehydrate for 20 minutes.
  2. Sauté Aromatics: In the stock pot, heat 1 Tbsp oil. Sauté the rough-chopped onion and garlic until fragrant (3 minutes). Add the quartered tomatoes and cook until softened (about 5 minutes).
  3. Create and Strain the Puree: Transfer the soaked chilies (and their soaking liquid), the sautéed aromatics (onion, garlic, tomatoes), cumin, and oregano to the blender. Blend until perfectly smooth. Pass the chili puree through a fine-mesh sieve set over a large bowl, pushing the liquid through with the back of a ladle. Discard the remaining solids.
  4. Develop the Broth (Sazón): Heat the remaining 1 Tbsp of oil in the stock pot. Pour the strained chili liquid into the hot oil. Bring it to a simmer and cook for 5–7 minutes, stirring occasionally. This step deepens the flavor and color.
  5. Simmer the Soup: Pour in the remaining 7 cups of chicken stock. Bring the soup to a gentle boil, then reduce heat and simmer, partially covered, for 20–30 minutes to allow the flavours to marry. Season aggressively with salt.
  6. Prepare Tortilla Strips: Heat 1/2 cup oil in a small pan until shimmering. Fry the corn tortilla strips in batches until golden brown and crispy (about 1–2 minutes). Remove immediately, drain on paper towels, and salt lightly while hot.
  7. Final Assembly: Stir the shredded cooked chicken into the simmering soup and heat through (about 5 minutes). Ladle the hot soup into bowls. Garnish each serving generously with crispy tortilla strips, diced avocado, crumbled queso fresco, fresh cilantro, and a drizzle of Mexican crema or sour cream. Serve immediately with lime wedges.