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 fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Classic Tortilla Soup with All the Trimmings

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

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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