Sopa Azteca Con Pollo {Chicken Tortilla Soup}

confessionsofafoodie.me

Carolrb

8 corn tortillas

1 to 1 ½ cups avocado or canola oil, for frying

sea salt

subheading: For the chicken:

2 bone-in leg quarters, skin and most of the fat removed

¼ large onion

3 cloves of garlic, peeled

2 tablespoons coarse sea salt (or 1 tablespoon kosher salt)

2 to 3 bay leaves, depending on size

½ teaspoon coriander seeds

½ teaspoon whole peppercorns

½ teaspoon whole allspice berries

6 cups water

subheading: For the tomato chile base:

4 dried pasilla chiles (aka, chile negro), divided

4 large roma tomatoes

½-inch thick slice of onion

2 small or 1 large clove garlic, skins still on

¼ of a bunch of cilantro

½ teaspoon coarse sea salt

1 teaspoon whole Mexican oregano

water, as needed

subheading: Garnishes:

4 or 5 limes, cut length-wise into wedges

1 avocado, diced

cilantro, coarsely chopped

store-bought chicharrones

¼ pound panela cheese or queso fresco, coarsely crumbled by hand

½ cup Mexican crema (or sour cream to which the juice of ½ lime has been incorporated)

salsa macha (recipe here) or your favorite salsa

whole Mexican oregano

Directions at confessionsofafoodie.me

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