Tortilla Soup

Directions

1. 1
   Place chicken breast in a pot with 4 cups cold water with 1/2 of the white onion and 2 cloves of garlic. Bring to a boil and reduce to a simmer and simmer for 20 minutes until chicken is just cooked through.
2. 2
   Remove the chicken from the cooking liquid and allow to cool. Shred the chicken into thin strips about 1 to 11/2 inches long.
3. 3
   To prepare the broth, remove the stem and the seeds from the morita chile and then soak it in a few ounces of hot water to soften it (10 to 15 minutes) You can do this while you are preparing the chicken.
4. 4
   Blend the roma tomatoes, remaining onion, morita chile and 3 cups chicken broth. Blend in 2 batches.
5. 5
   After you have blended the ingredients, heat cooking oil in a pot. Pour the soup base into the hot oil. Cook the broth for 30 minutes at a low boil until it takes on a deep red color and has reduced approximately 1 inch.
6. 6
   Add salt and adjust as needed. The broth should seem slightly salty. When you add all of the other soup ingredients, it will reduce the saltiness a bit.
7. 7
   To serve, pour approximately 1 cup of the tomato broth into a wide shallow bowl. Add 1/4 of the tortilla strips in the center of the broth. On top of the tortilla strips, add 1/4 of the shredded chicken. Top with one generous dollop of sour cream. Add 1 ounce of shredded ranchero cheese and 4 avocado wedges. Garnish with a few tortilla strips.
8. 8
   Serve immediately.