Ingredients
- For chicken and stock:
- 1 large whole chicken (about 4 1/2 pounds), cut into pieces, or use 4 1/2 pounds chicken parts
- 8 cups chicken stock
- 1/4 teaspoon whole black peppercorns
- 1 dried bay leaf
- 2 tablespoon coarse salt
- For chile puree:
- 2 dried pasilla chiles
- 1/2 cup water
- 2 teaspoons sunflower or other neutral-tasting oil, plus more for tomatoes
- 3 tomatoes (about 1 3/4 pounds), halved
- 1 large onion, halved lengthwise and thinly sliced
- 3 garlic cloves, finely chopped
- For finishing soup:
- 2 tablespoons fresh lime juice
- For garnishes:
- Fried tortilla strips
- 1/4 white or green cabbage, halved lengthwise, cored, and thinly sliced
- 1/2 red onion, finely diced
- 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
Description
Serious Eats
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