Directions:
- Remove the stems, seeds, and ribs from chiles.
- Heat a griddle or heavy skillet over moderate heat until hot but not smoking. Place 1 or 2 chiles on the skillet and toast them, while pressing down on them with tongs or a spatula, for 20 to 30 seconds on each side, or until pliable. Repeat with the remaining chiles.
- Chop the toasted chiles into small pieces and place them in a bowl. Pour enough hot water over the chiles to cover, and let them soak for about 20 minutes or until they are soft.
- Meanwhile, cut 4 of the tortillas into 1-inch squares.
- Heat the oil in a heavy 5-quart pot over medium-high heat. Add the cut tortillas, and saute for 3 or 4 minutes, or until the tortillas turn golden brown. Add the onion, garlic, oregano, and 1/2 tsp of the salt and saute for 3 minutes, or until the onions begin to brown. Remove from the heat.
- Drain the chiles, discarding the liquid. Add the chiles, tomatoes, and stock to the pot and simmer uncovered for 30 minutes, stirring occasionally.
- Remove the soup from the heat and puree it in batches in a blender. Take care to fill the blender only halfway and cover the top with a towel in case the soup leaks out while blending - or use a stick blender.
- Return the pureed soup to the pot and keep it warm over low heat. Add the lime juice and taste for seasoning; adjust if necessary. Thin with additional stock if the soup looks too thick.
- Preheat the oven to 400º.
- Brush both sides of the remaining 4 tortillas with olive oil. Cut the tortillas into matchstick sized strips and the remaining 1/2 tsp of salt and toss so the strips are all seasoned. Bake the tortilla strips until they are crisp, about 15 minutes; set aside.
- To serve, place 1/2 cup of shredded chicken and 2 Tbsp of cheese in each serving bowl. Ladle hot soup on top and garnish each serving with avocado, sour cream, cilantro, tortilla strips, and a wedge of lime. Serve hot.
- Make ahead: The soup base can be made up to 2 days ahead and kept covered in the refrigerator. Reheat over medium heat and proceed with the recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.5 Kcal (2560 kJ) | ||
| Calories from fat | 326.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.26g | 56% | |
|---|---|---|---|
| Cholesterol | 84.59mg | 28% | |
| Sodium | 1278.64mg | 53% | |
| Potassium | 541.29mg | 12% | |
| Total Carbs | 43.58g | 15% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 31.32g | 63% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.9mg | 11% | |
| Calcium | 340.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 127.26 Kcal (533 kJ) | ||
| Calories from fat | 67.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 56% | |
|---|---|---|---|
| Cholesterol | 17.6mg | 28% | |
| Sodium | 266.1mg | 53% | |
| Potassium | 112.65mg | 12% | |
| Total Carbs | 9.07g | 15% | |
| Sugars | 0.33g | 6% | |
| Dietary Fiber | 0.81g | 16% | |
| Protein | 6.52g | 63% | |
| Vitamin C | 1.7mg | 14% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 11% | |
| Calcium | 71mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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