Sopa de Tortilla

serves 4

• 2 Tbsp. olive or canola oil

• 1 onion, diced

• 1 red pepper diced

• 3 plump cloves of garlic, minced

• 1 Jalapeno, seeds & ribs removed finely minced

• 2 qts. chicken stock

• 1 14.5 can of fire roasted diced tomatoes with green chilies ( I like Muir Glen Organic)

• 1 chipotle, finely minced

• 3 cups of Rotisserie chicken, mostly dark meat, sliced

• 3 bay leaf

• 1 tsp. chili powder

• 1 tsp. smoked paprika

• 1/2 tsp. freshly toasted cumin seed, ground with a mortar & pestle (or pre-ground is fine)

• 1/4 tsp. white pepper

• salt to taste

• 1 Tbsp. fresh oregano, finely minced

• 1/2 cup of cilantro (plus a little extra for garnish)

• 8 corn tortillas, lightly oiled & salted & cut into strips

• 2 cups shredded jack cheese (shred from a block, pre-shred has a strange wax coating)

• 1 cup of Cotija, grated

• 3 limes, wedged

• 2 large avocados, cubed (squeeze a lime wedge over them to keep them from browning)

1.) Preheat oven to 425f. Bake tortilla strips on a sheet pan until golden & crisped, about 10 minutes but keep an eye on them as they quickly go from crisped to burnt. Set aside.

2.) Over medium, heat oil in a large sauce pot until it shimmers. Saute onion through jalapeno until softened & browned in spots. Add stock through white pepper & simmer for 20 minutes. Squeeze two wedges of lime juice into broth, add oregano & cilantro. Adjust final seasoning with salt & pepper to taste.

3.) To serve. Put a handful of tortilla strips in each bowl, top with about 1/3 cup jack cheese then ladle hot soup over the top. Garnish with Cotija, additional cilantro, avocado & a lime wedge for squeezing over the top.

Chef Notes: Alternately, you may place the chips & cheese under a broiler to aid in the melting process before ladling soup over top. Just make sure that you are using a heat resistant soup bowl.