8 6 inch corn tortillas (cut into ¼ inch strips about 2 inches long)
6 plus tbs vegetable oil
3 garlic cloves chopped
1 onion chopped
1 tbs paprika
3 tsp cumin
1 tsp ground coriander
1 tsp chili powder
1 small can green chiles .chopped
6 c. chicken stock
1 can tomatoes crushed (28 oz)
2 bay leaves
½ tsp dried oregano
1 tsp salt
1/3 c. fresh cilantro – leaves only
2 cups roasted chicken chopped into small cube like pieces
Mexican blend shredded cheese
Avocado cut into small cubes
A couple limes (squeeze a little juice into each bowl as the soup is served)
Sour cream for garnish
Fried tortilla strips
Heat 5 TBS oil in a frypan over medium high heat. Add half of the tortilla strips and cook about a minute. When they look golden, place on a paper towel. Repeat with remaining strips and set aside.
In a large soup pot over medium high heat, add 1 TBS oil, onions, garlic, paprika, cumin, coriander, oregano and chili powder. Reduce heat to medium and cook til onions start to soften. This will take 5 or 6 minutes. Stir in green chiles.
Add chicken stock, tomatoes, bay leaves, half of the cilantro, half of the tortilla strips, and salt. Bring to a boil, reduce to a simmer and cook uncovered about 30 minutes.
Carefully remove bay leaves and transfer soup and remaining cilantro (in a couple batches) to a blender or Vitamix. You can also leave it in the pot and use an immersion blender. Blend til smooth, return soup to pot, add chicken and bring back to a simmer. Serve with your favorite toppings.
Don’t cut up avocado until just before you serve the soup or it will discolor.
Place tortilla strips, avocado, cheese, sour cream, limes for squeezing or whatever other toppings you might like in little serving bowls to pass around the table with the soup.
* Some chopped tomatoes come with hot green chiles included. These chiles can be spicier than the ones that come separate in the small can. If you like hot, use tomatoes with chiles and the small can of chopped mild green chiles.