2 T. olive oil

1 C. chopped onions

2 tsp. chopped garlic

1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper

1 jalapeno pepper, seeded and chopped

1 1/2 tsp. salt

1 1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 T. tomato paste

6 C. chicken stock or canned, low-sodium chicken broth

1 pound cooked chicken, shredded

1/4 C. chopped fresh cilantro

2 tsp. fresh lime juice

6 stale corn tortillas, cut into 1/4-inch-thick strips

2 C. vegetable oil, for frying

1 tsp. Bayou Blast Essence

1 avocado, peeled, seeded, and chopped, optional garnish

Chipotle Crema, optional garnish, recipe below

 

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.

 

Chipotle Crema

 

1/2 C. sour cream

1 tsp. chopped chipotle peppers in adobo sauce

1/8 tsp. salt

 

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.