6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
2 dried pasilla chilies, stems removed, seeded and cut into 1/2-inch pieces
1/2 cup finely chopped onion
2 garlic cloves, minced
6 cups chicken broth
1-1/2 cups fresh or frozen corn
3/4 cup shredded cooked chicken
1 tablespoon minced fresh epazote or 1 teaspoon dried epazote
1 tablespoon lime juice
Cubed avocado and lime wedges, optional
In a blender, combine tomatoes and serrano pepper. Cover and process until smooth; set aside. In a large skillet, heat 1/2 cup oil over medium heat. Add tortilla strips; cook and stir until golden brown and crisp.
Remove to paper towels; pat dry. Drain, reserving 2 tablespoons oil in skillet. Add pasilla chilies; cook and stir for 1 minute or until lightly toasted. With a slotted spoon, remove to paper towels to drain.
In a large saucepan, saute onion and garlic in remaining oil until tender. Add tomato mixture; cook and stir over medium heat for 10 minutes or until very thick. Add the broth, corn, chicken and epazote; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in lime juice.
Ladle soup into bowls; top with tortilla strips. Sprinkle with pasilla chilies. Garnish with avocado and lime if desired.
Editor’s Note: When handling peppers and chilies, disposable gloves are recommended. Avoid touching your face.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.