This is my recipe. I took the epazote idea from Rick Bayless.
1/2 large onion
4 dried ancho chilies
4 dried pasilla chilies
5-6 cloves of garlic
Cut of the stems and shake out most of the seeds. Put in a sauce pan. Add the onion quartered and peeled garlic. Cover with water and simmer for 30 min. Then put in blender (with only a little of the water) and blend into a paste.
4 cups of shredded smoked chicken
Dice 1 medium onion
Dice 1 large carrot
2 quarts of chicken broth
1/2 t ground marjaron
1/2 t ground thyme
5-6 sprigs of cilantro or epazote
5-6 cloves garlic chopped
1 can garbanzo beans drained
Optional Cayenne Pepper or a few dashes of hot sauce for a little heat.
5-6 T of chili paste
In a dutch oven, cook the onion and carrot in a little olive oil until the onion just starts to brown, about 7 min. Then add the garlic and cook for a minute longer. Then add the broth, beans, marjaron, thyme, and cilantro. Then add 5-6 Tablespoons of the chili paste. Let simmer, partially covered for 30 min. After simmering, pull the cilantro or epazote.
Cut a fresh corn tortilla in strips and fry in corn oil.
To serve, put some of the chicken, tortilla strips, slice of avocado in the bowl and ladel in some of the soup. Garnish with fresh cilantro and serve with a wedge of lime.
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