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Ingredients

• 3 large dried pasilla (negro), ancho or New Mexico chiles (see Note)
• 1 15-ounce can diced tomatoes, preferably fire-roasted
• 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided
• 1 medium white onion, sliced 1/4 inch thick
• 3 cloves garlic, peeled
• 4 cups vegetable broth or no-chicken broth
• 4 cups water
• 1 large sprig epazote (optional; see Note)
• 1 14-ounce package extra-firm tofu
• 4 cups chopped chard, spinach or kale leaves
• 1/4-1/2 teaspoon salt
• 1 ripe large avocado, cut into 1/4-inch cubes
• 2 cups roughly broken tortilla chips
• 3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)
• 1 large lime, cut into 6 wedges

Description

“Tortilla Soup Has A Place, I Feel, In Practically Every Collection Of Mexican Recipes,” Says Rick Bayless. This Is A Vegetarian Version Of The Classic Soup, Usually Made With Chicken. Earthy Dark Pasilla Chile Flavors The Soul-satisfying Broth. (Reci

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