Chicken Tortilla Soup

• 4 flour tortillas, cut into 1/4" strips, deep fried and sea salted. Keep warm.
• 7 boneless-skinless chicken tenders, cut into chunks.
• 3 T oil, seperated.
• 1 onion, medium dice
• 1/4 C chopped cilantro
• 1/4 C minced garlic
• 1 T adobo sauce with 2 chipotles, small dice
• 1 T paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/8-1/4 tsp cayenne pepper (to taste)
• 2 bay leaves
• 1 tsp smoked sea salt
• 1 tsp fresh ground pepper
• 32 oz chicken broth
• 12 oz tomato puree
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• zest and juice from 1 lime

1. Saute chicken in 2 T oil over M-H heat until done. Remove from stockpot and set aside.
2. Add 1 T oil to stockpot.
3. Saute onion, garlic and spices in 1 T oil until translucent.
4. Add chicken broth and stir to scrape up bits on bottom of pan.
5. Add tomato puree, chicken, beans and corn and stir to blend.
6. Add zest and juice of one lemon.
7. Bring to a boil, then reduce to simmer for 30 minutes.
8. Serve with tortilla strips on top. Also good with optional shredded cheese, additional cilantro or lime, and sour cream on top.

flour tortillas, chicken tenders, t oil, onion, cilantro, garlic, t, t, ground cumin, ground coriander, cayenne pepper, bay leaves, salt, ground pepper, chicken broth, tomato puree, black beans, corn, lime

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-50084323 (may not work)