Tortilla Soup

Directions

1. 1
   Cut slit in 1 long side of each chile; pull open.
2. 2
   Remove seeds and membranes; press chiles flat.
3. 3
   Cut pasilla chiles into 1x1/4-inch strips.
4. 4
   Cut 6 tortillas into 1x1/4-inch strips.
5. 5
   Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot.
6. 6
   Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute.
7. 7
   Using slotted spoon, transfer strips to paper towels.
8. 8
   One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side.
9. 9
   Transfer to paper towels.
10. 10
    Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side.
11. 11
    Transfer to paper towels.
12. 12
    Add pasilla chile strips to skillet; stir 10 seconds.
13. 13
    Transfer to paper towels to drain.
14. 14
    Combine tomatoes and next 5 ingredients in heavy large pot.
15. 15
    Coarsely crumble whole tortillas, then guajillo chiles into pot.
16. 16
    Bring to boil.
17. 17
    Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.
18. 18
    Working in 3 batches, puree mixture in blender until smooth, adding 1/4 cup broth to each batch.
19. 19
    Heat 2 tablespoons oil in large saucepan over medium-high heat.
20. 20
    Add tomato mixture; stir until thick and deeper in color, about 2 minutes.
21. 21
    Add 3 1/4 cups broth; bring to boil.
22. 22
    Simmer 8 minutes to develop flavors.
23. 23
    Season with salt.
24. 24
    Ladle soup into bowls.
25. 25
    Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.
26. 26
    *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.