3 Teaspoon Olive oil
4 Corn tortillas, torn into spoon-sized pieces
5 Garlic cloves, minced
1 Large onion, pureed
3 Large, ripe tomatoes, peeled and pureed
¼ Cup Canned tomato puree
¼ Cup Fresh lime juice
1 Teaspoon Chili powder
1 Teaspoon Ground cumin
1 Teaspoon Canned chipotle chiles in adobo sauce
1/2 Cup Fresh cilantro leaves, chopped
8 Cup Chicken stock
Salt and Pepper, to taste
Garnishes:
1 Skinless, boneless chicken breast, cooked and chopped
1 Ripe Haas avocado, peeled, seeded and chopped
1 Cup Shredded cheddar cheese
3 Corn tortillas, cut into strips and fried crisp
The onion and tomato may be pureed together in your blender or food
processor.
Heat the olive oil in a large soup pot. Saut the tortilla pieces with the
garlic until tortillas soften. Add the pureed onion and tomato and bring to
a boil. Add the canned tomato puree, lime juice, chili powder, cumin,
chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again,
then reduce heat, cover and simmer for 30 minutes.
Check seasonings, and add salt and pepper as desired.
Serve hot, and garnish each serving with cooked chicken breast, avocado,
cheddar cheese and crisp tortilla strips.