TORTILLA SOUP

2 TB olive oil
1 c. chopped onion
3 pods garlic, diced
1 poblano pepper, seeded and chopped
1-1/2 t. salt
1-1/2 t. ground cumin
½ ground coriander
1 TB tomato paste
6 c. chicken broth
1 rotisserie chicken, skinned, boned, and diced into bite-size pieces*
3 carrots, peeled, quartered and diced
2 c. frozen corn kernels
¼ c. fresh cilantro leaves, chopped
2 t. fresh lime juice

Garnish:

Fried corn tortilla strips**
Avocado
Shredded Mexican cheese
Chipotle Crema (recipe follows)

In a Dutch oven heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander and sauté for 5 minutes. Add the tomato paste and cook, stirring for 1 minute. Add the chicken stock, carrots and frozen corn and bring to a simmer. Simmer for about 20 minutes. Add the chicken, cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

To serve ladle the soup into serving bowls. Stir in a dollop of the chipotle crema (gives it a kick so be sparing until you get the heat you prefer.) Sprinkle on the shredded cheese and avocado and top with the tortilla strips.

* If you don’t have a rotisserie chicken available you can use 1 lb. boneless, skinless chicken breasts cut into ½ inch cubes. When adding the chicken, simmer it for 5 minutes before adding the cilantro and lime juice.

**To make tortilla strips, cut corn tortillas into ¼ inch strips. Heat about 2 c. corn or canola oil in a heavy pot or electric fryer to 350 degrees. Add the strips in batches and fry until golden and crisp, only about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with a Cajun seasoning or seasoned salt.

CHIPOTLE CREMA

½ c. sour cream

1 t. chopped chipotle peppers in adobo sauce
1/8 t. salt

In a blender or food processor combine all the ingredients and process on high speed until smooth.