You can use homemade or high-quality store-bought chicken broth in this recipe; our favorites are Swanson Chicken Stock and Better Than Bouillion Chicken Base. It's important to use ripe tomatoes, as they contribute color, flavor, and the bulk of the moisture for blending. Epazote brings a distinct herbal flavor to the soup; if you can't find it, use six sprigs of fresh cilantro. Pasilla chiles (also labeled “chile negro”) are long, skinny, and very dark in color; if they’re unavailable, use ancho chiles. Kitchen shears are best for cutting the dried chiles. Do not be tempted to use store-bought tortilla chips, which don't have the same crunch or flavor and tend to fall apart in the soup. This soup is traditionally eaten as a course in a larger meal; otherwise, we like it for lunch or as a light supper.

Adjust oven rack 3 to 4 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Arrange tomatoes, onion wedges, and garlic on prepared sheet. Broil, turning occasionally, until garlic is charred in spots and has softened, 3 to 5 minutes; onion is lightly charred on 2 cut sides and has softened slightly, 5 to 8 minutes; and tomatoes have spotty charring, skins are beginning to burst, and flesh is soft, 5 to 8 minutes.

Peel garlic and transfer to blender with tomatoes and onion. Process until smooth, 1 to 2 minutes, scraping down sides of blender jar halfway through blending.

Heat 1 tablespoon oil in large saucepan over medium-high heat until shimmering. Add tomato mixture (it will sputter) and cook, stirring occasionally, until mixture is thickened and reduced by half, 12 to 15 minutes. Stir in broth and epazote. Bring to boil, then adjust heat to low and simmer gently, uncovered, to meld flavors, about 15 minutes. Discard epazote and season with salt to taste.

While soup simmers, add oil to small saucepan until it measures about ½ inch deep and heat over medium-high heat to 350 degrees. Line rimmed baking sheet with triple layer of paper towels. Add one-quarter of tortilla strips and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Using spider skimmer or slotted spoon, transfer strips to prepared sheet and season with salt to taste. Return oil to 350 degrees and repeat with remaining batches of tortilla strips.

Return oil to 350 degrees. Add half of pasillas and cook until puffed and darkened in color, 10 to 15 seconds. Working quickly (they burn easily), use spider skimmer to transfer pasillas to prepared sheet beside tortilla strips. Repeat with remaining pasillas. (Tortilla strips and pasilla rings can be stored in airtight containers at room temperature for up to 1 week).

To serve, place about ½ cup tortilla strips in each bowl and ladle soup into bowls; pass garnishes, fried pasilla rings, and remaining tortilla strips separately. (Diners should crumble fried pasillas into soup.)

DIY Fried Tortilla Strips: Crunchier and Stronger

Deepening Flavor Every Step of the Way

Fried Pasilla Chile Rings