Cook The Book: Tortilla Soup

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
471
FAT
89%
CHOL
49%
SOD
154%

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Ingredients for 8 servings

For chicken and stock:

1 large whole chicken (about 4 1/2 pounds), cut into pieces, or use 4 1/2 pounds chicken parts

8 cups chicken stock

1/4 teaspoon whole black peppercorns

1 dried bay leaf

2 tablespoon coarse salt

For chile puree:

2 dried pasilla chiles

1/2 cup water

2 teaspoons sunflower or other neutral-tasting oil, plus more for tomatoes

3 tomatoes (about 1 3/4 pounds), halved

1 large onion, halved lengthwise and thinly sliced

3 garlic cloves, finely chopped

For finishing soup:

2 tablespoons fresh lime juice

For garnishes:

Fried tortilla strips

1/4 white or green cabbage, halved lengthwise, cored, and thinly sliced

1/2 red onion, finely diced

1/2 cup finely grated cotija cheese (1 to 2 ounces)

3/4 cup cilantro leaves

1 ripe, firm avocado, peeled, pitted, and diced

Lime wedges

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