3 cups chicken broth (homemade)
3/4 lb. Sliced white button mushrooms
¾ cup Shredded chicken
1 tbsp *Epazote Mexican herb
3 oz Chicote smoked chilies
1 1/2 ea Pasilla Chili dry (take the seeds out)
¼ Medium size onion
1 Garlic clove
½ Mexican sour crema
4 Cilantro sprigs
½ fried Tortilla strips (optional)
4 tbs Mexican queso fresco
Dehydrate the Pasilla chilies in very hot water for 20 minutes.
As soon as the Pasilla chilies are dehydrated add them to the blender with 3 oz of Chicote smoked chilies, the onion, garlic, salt, pepper and one cup of chicken broth and blend for a few minutes. Pass the mixture through a strainer.
If you like your soup spicier add more Chicote smoked chilies
In a 3-qtr. pot add the 2 cups chicken broth and the chili broth mixture.
When the broth start simmering add the mushrooms and the Epazote herb. Simmer for 20 minutes.
Once the mushrooms are cooked serve in bowls, add shredded chicken and garnish with queso fresco, avocado, chopped onions and chopped cilantro. Top the bowl with a dollop of Mexican crema.
If you would like some crunch in your soup you can add fried Tortilla strips.
*Epazote is an aromatic herb that grows wild in the USA and it is sometimes called “Stink weed”.
In Mexico, this herb, is used in several Mexican dishes, it can either be used dry or fresh.
You can find it dry on the Internet. It is one of my favorite herbs and I use it in several of my dishes.