Chicken Tortilla Soup

1 large dried Pasilla (negro) Chile, stemmed and seeded - I bought the only dried chiles my store had, somewhere on package it said rista chiles.

One 15-oz can fire roasted diced tomatoes

2 Tbs. vegetable oil

1 med white onion, sliced 1/4 inch thick

3 garlic cloves, peeled

2 quarts chicken broth

salt

4 boneless, skinless chicken breast halves cut into 1/2 inch cubes (or a store bought rotisserie chicken, meat pulled from bone and chopped or shredded)

1 large ripe avocado, cubed

1 1/2 cups shredded mexican cheese (I just use quesadilla cheese)

4 cups (about 6 oz) broken tortilla chips

1 lime, wedged

Sour cream

Chopped cilantro

*we add one hot, roasted chopped chile which we have bought in the fall. This year we have nitros and only need less then a tsp. to get very spicy soup. Try adding a dash of hot sauce to replace this ingredient.

quickly toast the chile by turning it an inch or two above an open flame for a few seconds, until aroma fills the kitchen. Break into pieces and put in blender along with tomatoes and their juice. 

Heat the oil in a large (4 quart) sauce pan over med-high heat. Add onion and garlic and cook, stirring frequently, until golden brown, about 7 - 10 min. Scoop out the onion and garlic and add to blender. Process until smooth.

Return to the pan and put over med-high heat. Stir nearly constantly until the thickness of tomato paste - about 6 minutes. Add the chicken broth, reduce heat and simmer for 15 minutes. Season with salt and pepper to taste (usually needs a generous teaspoon of salt). 

Just before serving add the chicken to the simmering broth. If using the raw, cubed chicken cook until done (about 5 min). if using the rotisserie chicken just stir it in.

Ladle into bowls with chips, cheese, avocado, etc.