Sopa Azteca

Serves 4

1 medium tomato, halved
2 large garlic cloves (leave skin on)
1/3 C + 2T vegetable oil

4 dried pasilla chiles, stemmed, seeded, deveined, cut into 1 inch squares
4 C chicken stock or canned low-salt broth

1 onion, chopped
2 skinless, boneless chicken breast halves, cut into ½ -inch dice

6 6-inch corn tortillas, cut into 1/4 -inch-thick strips

1 C grated Monterey Jack cheese
1 avocado, diced
½ C sour cream
6 lime wedges

Preheat oven to 350 degrees F. Place tomato cut side down in baking pan. Add garlic cloves, drizzle with 1 T oil. Roast until tomato skin blisters and garlic cloves are tender when pierced with sharp knife - about 20 minutes. Cool; peel garlic.

Heat 1/3 C oil in heavy medium skillet over medium-high heat. Add chilies; fry until beginning to darken - about 4 seconds. Using slotted spoon, transfer to paper towels ; drain. Reserve oil in skillet. Place half of chilies in small bowl. Add boiling water to cover. Let stand until chilies are soft, about 20 minutes. Drain chilies; transfer to blender or processor. Add roasted garlic, tomato and 2 cups stock to chilies; puree.

Heat 1T oil in heavy large saucepan over medium heat. Add chopped onion and sauté until golden - about 12 minutes. Mix in chili puree and 2 cups stock. Simmer soup 20 minutes. Add diced chicken and simmer until cooked through, about 10 minutes. Season to taste with salt. (Can be prepared 2 days ahead. Cover soup and refrigerate. Cover remaining chilies and reserved oil separately and store at room temperature)

Heat reserved oil in heavy medium skillet over medium-high heat. Working in batches, add tortilla strips; fry until crisp, about 1 minute. Drain on paper towels. Bring soup to simmer. Ladle into bowls. Garnish each with cheese, avocado, sour cream, tortilla strips and remaining chilies (we serve the garnishes in side bowls). Serve with lime wedges.