4–6 fresh corn tortillas – cut into strips and pan fried
1/4 cup vegetable oil
Instructions
Toast the chilies briefly over an open flame with tongs –or- toast in a dry pan on medium heat pressing with a spatula until you can smell the aroma
Roughly chop the chilies into pieces and add to a blender, then add the crushed tomatoes
Heat the oil in a large 4 quart pan and cook the onion and garlic over medium heat, stirring often until translucent and golden about 7 minutes
Transfer the onion and garlic to the blender and blend everything until smooth
Pour the tomato/onion/garlic/chile puree into the pan over medium heat and stir until it thickens to near the consistency of tomato paste, 7-10 minutes
Add the chicken broth, cilantro and optional black beans to the tomato mix. Stir to combine, reduce the heat to medium low and simmer for 15 minutes
Season with salt to taste – about a teaspoon
Add the chicken to the soup and simmer to cook, about 10 minutes
While the chicken is cooking, heat the vegetable oil in a shallow pan on high heat and fry the tortilla strips in batches until crisp – about 1 minute per batch. Remove with a slotted spatula and drain on a paper towel covered rack. Lightly salt the strips immediately
When the chicken is cooked divide the queso fresco into each bowl, ladle in the soup, garnish with the tortilla strips, a dollop or two of the Mexican crema and sliced avocado