Top Chef Masters, Season 1, Episode 9, Elimination Challenge

Makes about 10 cups, serving 6

• 1 large dried pasilla (negro) chile, stemmed and seeded
• One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig, if you have one
• 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2 inch cubes
• 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
• 1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
• A generous 4 cups (about 6 ounces) roughly broken tortilla chips
• 1/2 cup Mexican crema, sour cream or crème fraîche for garnish
• 1 large lime, cut into 6 wedges, for serving

STEP 1

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.)

STEP 2

Heat the oil in a large (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; set the pan aside. Process until smooth.

STEP 3

Return the pan to medium-high heat. When it is 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, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

STEP 4

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with the crema. Pass the lime separately.