After years of trying to figure this one out, I finally combined Rick Bayless’ version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic.

Ingredients

• 1 large dried pasilla (negro) chile
• 1 15oz can fire-roasted diced tomatoes
• Olive oil
• 1 medium onion, sliced into strips
• 1 red bell pepper, sliced into strips
• 3 garlic cloves
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 quarts chicken broth
• About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4″ cubes and put in at the end (be sure it cooks for about 5 minutes)
• 2 limes
• 1 large avocado, cut into cubes
• 1.5 cups mexican melted cheese (Chihuahua, quesadilla, or asadero) or a mexican cheese blend
• Tortilla chips
• 1/4 cup chopped fresh cilantro

Directions

1. Add the tomatoes (including juice) to a blender jar (or the cup that came with your stick blender). Toast the chili by holding it over a gas burner for a few seconds until it becomes fragrant. Let cool for a few seconds then break apart and add to the blender jar, discarding seeds and stems. Blend together until as smooth as possible.
2. Heat a few tablespoons of oil in a large saucepan over medium heat. Add the onion and bell pepper, then cook until soft (about five minutes or so). Add the garlic, and cook for another two minutes. Add the chili powder and cumin and stir until it evenly covers the mixture. Cook for another 30 seconds, then scoop up this mixture and add to the blender jar. Blend until smooth.
3. Return pan to medium high heat. When hot, add the puree and stir constantly until it is thickened to the consistency of tomato paste (six to eight minutes). Add the chicken broth and bring to a boil, then reduce heat to low and simmer for 15 minutes. Taste to check for seasoning, add salt if needed.
4. Add the chicken and cook for a few minutes or until the chicken is hot (if using raw chicken at this stage, return the heat to medium and make sure it boils for five minutes or so until the chicken is fully cooked). Remove from heat.
5. Zest one of the limes and add it to the soup. Cut this lime in half and add its juice as well, along with half of the chopped cilantro. Cut the remaining lime into six wedges.
6. Ladle portions into bowls and then top individually with avocado, cheese, and tortilla chips, and serve with a lime wedge.