Time
Spice
Serves
1 hour
Hot
Two to Three
Calories
Carbs
Fiber
Fat
Protein
520
50g
9g
23g
32g
Ingredients
1 chicken breast
1 lb campari tomatoes
3 oz qeueso Oaxaca
6 corn tortillas
2 avocados
2 garlic cloves
1/4 bunch cilantro
1 chipotle pepper
1 ancho pepperEquipment
stockpot, between 3-5 qt. 
baking sheet
blender Preparation
Fill the stockpot with water and place on high heat to boil.
Move one of the oven racks to the upper third of the oven and set the oven to broil. Place the tomatoes on a a sheet pan and cook until the tomatoes char (about 20 minutes).
Once the water begins to boil, add the chicken breast to the pot. Reduce the heat to medium high and simmer unil the chicken is cooke all the way through, and the fibers of the muscle begin to seperate. This will take approx. 10 minutes.
Transfer the cooked chicken to a plate or shallow bowl and shred the meat with two forks.
Do not discard the cooking liquid as you'll need it later.
Transfer the roasted tomatoes, garlic, pasilla, chipotle, 1 cup of water, and 1 tsp of salt to a blender. Puree until the dried chiles have broken up and the mixture is uniform.
Note that the contents of the blender will be hot. Hold the lid of the blender in place to prevent any spills.
Add the blended tomatoes and shredded to the cooking liquid. Let the soup simmer for 20 minutes on medium heat.
While the soup simmers, prep the toppings.
Set the oven to 425˚. Cut the tortillas into 1/4" strips. Place the tortillas on a baking sheet and toss with a tbsp of olive oil. Place the tortillas in the upper third of the oven. Roast the tortillas until browned, check on them every 3 minutes to rotate the contents.
Pull the queso chihuaha into fine strings, remove the cilantro leaves from the stems, and slice the avocados.
Place the queso chihuaha and tortilla strips at the bottom of the bowl. Ladle the the soup over the tortillas. Accent the soup with the sliced avocados and cilantro leaves.
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