1 large pasilla chile
1 15 oz can diced tomatoes
2 Tbsp canola oil
3 cloves garlic
1 medium white onion, roughly chopped
8 cups chicken stock
1 sprig cilantro, optional
1½ lbs boneless skinless chicken breasts, diced in ½ inch pieces
Kosher salt & fresh ground pepper
6 oz shredded monterrey jack cheese
1-2 avocados, diced
Sour cream for serving
Lime wedges for serving
Approx 4 cups tortilla chips, crushed, for serving
Toast the chile in a 6-quart saucepan over high heat, turning, until fragrant (alternatively, toast it over an open flame for a few seconds). Remove the stem and seeds and break the chile into pieces; transfer to a blender along with the tomatoes.
Heat oil in saucepan and cook garlic and onion until golden, 8-10 minutes. Using a slotted spoon, transfer garlic and onion to blender with the tomatoes and chile and purée until smooth.
Pour tomato mixture into saucepan and cook over medium-high until thick, 8-10 minutes.
Add the stock and cilantro, if using, and boil. Reduce the heat to medium-low and simmer for 15 minutes.
Add the chicken, salt, and pepper and cook until chicken is cooked through, about 8 minutes more.
Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, and crema. Serve with lime wedges on the side.