Tortilla Soup

All recipes posted here are a composite of random recipes found online, in various cookbooks, taken from family, friends, neighbors and dishes/creations I have tried and/or made myself. Any similarity to people's personal or unique family recipes is purely coincidental, and no one actually owns the rights to any food combinations if you think about it. No matter how unique. Food for thought?!




INGREDIENTS:

1 dried Pasilla chile
2 T vegetable oil
1 medium yellow onion, cut into 1/4-inch slices
2 garlic cloves, peeled
15 oz diced fire roasted tomatoes
8 cups chicken broth
1/2 t dried epazote
kosher salt/Regular Salt
1 lb boneless chicken, cut into 1/2-inch cubes
2 c spinach leaves, roughly torn
grated cheese, something that melts well like cheddar or Monterey Jack (Mexican Blend cheese will do as well)
corn tortilla chips

Toast the chile over an open flame or in a hot pan until it starts to release its aroma. Let cool & then remove the stem & seeds. Set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion & garlic. Cook until the onion starts turning light brown. Remove with a slotted spoon to a blender. Add the toasted chile & diced tomatoes including the juice. Process until smooth.

Reheat the soup pot over medium-high heat. Add the sauce from the blender & cook while stirring until thickened, about 6 minutes. Add the chicken broth & epazote. Reduce the heat to a simmer & let cook for 15 minutes. Add salt as needed.
Add the chicken & cook through, 5 to 10 minutes. Stir in the spinach until wilted.