Rick Bayless has been including variations of tortilla soup in most of his cookbooks since 1987. In his headnote to this recipe, he said, "I wrote a classic but flexible recipe for it in Authentic Mexican, but I still have more to say." Don't expect it to be spicy -- pasillas (also called chiles negros) do something more surprising: they're dark, smoky, and fruity. Adapted slightly from <strong><a title="Amazon: Rick Bayless's Mexican Kitchen" href="http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063?tag=food52-20" target="_blank">Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine</a></strong> (Scribner, 1996)

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