Tortilla Soup

Name: Tortilla Soup
Yield: Serves 8
Ingredients: 1 large whole chicken (about 4 1/2 pounds), cut into 10 pieces (page 110), or use 4 1/2 pounds chicken parts; 8 cups basic chicken stock (page 41); 1/4 teaspoon whole black peppercorns; 1 dried bay leaf; 2 tablespoons coarse salt; 2 dried pasilla chiles; 1/2 cup water; 2 teaspoons sunflower or other neutral-tasting oil, plus more for tomatoes; 3 tomatoes (about 1 1/4 pounds), halved; 1 large onion, halved lengthwise and thinly sliced; 3 garlic cloves, finely chopped; 2 tablespoons fresh lime juice; Fried tortilla strips (page 75); 1/4 white or green cabbage, halved lengthwise, cored, and thinly sliced (1 cup); 1/2 red onion, finely diced (1/2 cup); 1/2 cup finely grated cotija cheese (1 to 2 ounces); 3/4 cup cilantro leaves; 1 ripe, firm avocado, peeled, pitted, and diced; Lime wedges

January 26, 2012

Unlike other chicken soups that begin with water, this Mexican version starts with chicken stock; the resulting broth is richer and more complex than for basic chicken soup (page 43), since stock will impart flavor to (and be fortified by) the chicken. To make the soup, a whole chicken is simmered in chicken stock, which is then strained and combined with a fiery puree of dried chiles, charred tomatoes, and sautéed onion and garlic. Before being pureed, the chiles are toasted in a dry skillet to enhance their smokiness, then soaked in water to soften, a process that is widely used in Mexican cooking as a building block for many types of dishes (this is comparable to the way spices are toasted in Indian cooking as a flavor-building component for masalas and curry pastes). What distinguishes tortilla soup is the way it is served, since the garnishes are essential to the overall flavor; plus, they are incorporated at the table—not in the kitchen—so that each guest has a hand in creating and customizing the final dish. The garnishes suggested below are traditional and offer a nice balance of taste and texture, but sliced jalapeños (seeded for less heat) or radishes, diced fresh tomatoes, or other types of cheese (such as queso fresco or queso blanco) are also authentic, as is a dollop of crema (Mexican sour cream) or sour cream.

Recipe notes