Mexican Tortilla Soup

1. Sauté Vegetables

Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the diced onion, poblano chile or bell pepper, and chopped garlic. Cook for about 7 to 10 minutes, stirring occasionally, until the onion and chile are soft and fragrant.

2. Add Spices and Liquids

Add the ground cumin and finely chopped chipotle to the pot, stirring to combine. Pour in the chicken stock and add the can of whole peeled tomatoes, breaking them up with a spoon. Stir in the shredded cooked chicken and season with kosher salt. Simmer for about 20 minutes.

3. Prepare and Add Tortilla Strips

In a medium skillet, heat ⅓ cup of olive oil over medium heat. Cut the tortillas into strips and fry until golden brown, about 1 to 2 minutes per batch. Transfer to a paper-towel-lined plate to drain.

4. Serve the Soup

Ladle the soup into bowls and top with crispy tortilla strips. Optional garnishes include sour cream, diced avocado, sliced scallions, fresh cilantro leaves, and a wedge of lime.