Lunch: Classic Tortilla Soup with All the Trimmings

Recipe by Rick Bayless Like guacamole, tortilla soup has a place in practically every collection of Mexican recipes — especially everyday recipes. It's a filling, flavorful meal that can be made with little effort, but one that sings with an unmistakable

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Classic Tortilla Soup with All the Trimmings

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 large dried pasilla (negro) chile (see Tip)
1 can diced tomatoes in juice (preferably fire-roasted)
2 tbsp. vegetable or olive oil
1 medium white onion
3 clove garlic
2 qt. chicken broth
1 large epazote sprig (optional)
salt
4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)
1 large ripe avocado
1/2 c. shredded Mexican melting cheese (Chihuahua, quesadilla, or asadero), or Monterey Jack, brick, or mild cheddar (6 ounces)
6 oz. roughly broken tortilla chips
1 large lime

Instructions

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won't completely puree the chile.)
Heat the oil in a medium (3- to 4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.
Raise the heat under the pan to medium-high. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with about a teaspoon of salt (amount depends on the saltiness of the broth).
Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese, and tortilla chips among serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with a lime wedge.
Vegetarian Tortilla Soup: Use vegetable broth instead of chicken broth and omit the chicken, or replace the chicken with 1/2-inch cubes of firm tofu. I like to cut 1/2-inch slices, sear them in my grill pan, and then cut them into cubes before adding to the soup.
Tortilla Soup with Greens: Add a couple handfuls of sliced chard leaves (or practically any other green) to the soup along with the chicken. Tough greens, like collards and kale, should be added before the chicken; soft greens, like spinach or arugula, should go in when the chicken is half done.
Contemporary Riffs on Tortilla Soup: Goat cheese can replace the melting cheese. Rotisserie or grilled chicken can stand in for raw chicken breast (add it at the last second); ditto for grilled duck breast or confit-style legs. Blue corn tortilla chips are delicious, though perhaps not as pretty.

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