Recipe: Tortilla Soup with Chicken, Lime, Smoked Chilies and Tortilla Strips

TORTILLA SOUP WITH CHICKEN, LIME AND SMOKED CHILIES

1 small dried chipotle pepper*
1 1/2 tablespoons oil (plus extra for frying tortilla strips)
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 (28 ounce) can diced tomatoes, well-drained
6 cups chicken stock
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow bell pepper, stemmed, seeded and cut into thin strips
2 tablespoons fresh lime juice
Kosher salt
6 corn tortillas (6 to 7 inches in diameter)
FOR SERVING:
1/2 to 3/4 cup sour cream
1/2 cup chopped fresh cilantro
6 thin lime wedges (optional)

Put chipotle in small bowl. Cover with 1 cup boiling water. Let stand until softened, about 20 minutes. Drain, discarding water. Pat dry. Using a small sharp knife, cut lengthwise and scrape out seeds. Coarsely chop pepper. Set aside.

Heat 1 1/2 tablespoons oil in a large heavy pot over medium heat. Add onion. Cook until softened, stirring often, 4 to 5 minutes.

Add garlic. Stir 1 minute more. Add chipotle, cumin, oregano, tomatoes and stock. Bring to a simmer. Cook 10 minutes.

Puree the soup in a food processor. Return to pot.

Bring soup to a simmer over medium heat. Add chicken and bell pepper. Simmer until chicken is cooked through and pepper is tender, about 5 minutes. Stir in lime juice. Season with salt.

TO MAKE THE TORTILLA STRIPS:
Stack tortillas. Cut in half. Cut halves into 1/4-inch-wide strips.

Set a medium skillet over medium-high heat. Coat the bottom of the skillet generously with olive oil. Add a third of the tortilla strips and cook, turning often, until golden and crisp, about 3 to 4 minutes. Using a slotted spoon, transfer strips to paper towels to drain. Repeat with remaining strips, adding more oil to skillet as necessary.

TO SERVE:
Ladle soup into bowl. Garnish with tortilla strips, a dollop of sour cream and a sprinkle of cilantro. Serve with a lime wedge if desired.

*Dried chipotles can be found at Latin American markets and some supermarkets. If you can't find them, use a canned chipotle packed in adobo. Rinse well; seed and chop it before adding to soup.

Makes 6 servings
Source: Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbottom