Leo Montes' Tortilla Soup - Tortilla Soup

• 1 or 2 small (out of a can) Chipote' Chiles (in adobo sauce)
• 0r
• 2 or 3 dry Casabel (New Mexico) or Pasilla Chiles (slice & de-seed, grill or roast in oven - then soak in water 10 -15 minutes)
• 1 large chicken (3 lbs (1.4 kg). to 5 lbs (2.3 kg).) or chicken breasts
• 1 tbsp (15 ml) extra virgin olive oil
• 1 red bell pepper, cut in large pieces
• 1 yellow bell pepper, cut in large pieces
• 1 green bell pepper, cut in large pieces
• 1 jalepeno pepper (optional)
• 2 medium white onions, 1 quartered, 1 diced
• 3 cloves garlic, minced
• 1 tsp (5 ml) chile Powder, or to taste
• 1 tbsp (15 ml) ground cumin, or toast whole - then grind
• salt, to taste
• 4 cups (950 ml) to 6 cups (1425 ml) cups water
• 3 cups (700 ml) chicken broth
• 2 bay leaves
• 2 small whole tomatoes, fresh or from a can, cut up
• 6 corn tortillas
• oil, to fry tortilla strips
• 1 avocado
• 8 oz (224 grm). white cheese (melty type - your choice Monterey Jack, Queso Asado, Mozzarella etc.)
• 1 bunch cilantro, coarsely chopped
• fresh lemon or lime wedges

1. 1 or 2 small (out of a can) Chipote' Chiles (in adobo sauce)
2. or 2 or 3 dry Casabel (New Mexico) or Pasilla Chiles (slice & de-seed, grill or roast in oven - then soak in water 10 -15 minutes).
3. Process chiles in a blender or food processor with a little water, cilantro and garlic.
4. (set aside)
5. DO NOT DIRECTLY SMELL THE MIXTURE!
6. Boil the chicken in water enough to cover - remove from stock and peel meat.
7. Set aside.
8. In a separate stock pot; brown diced onion w/ oil until clear, add garlic and dry seasonings.
9. Stir in processed chile mixture.
10. Add water and 3 cups (700 ml) of broth with bay leaves;
11. Simmer 15 to 20 minutes.
12. Add vegetables; simmer 10 to 15 minutes more.
13. Add more stock if needed.
14. Return chicken after simmer (save some chicken for garnish).
15. Caution: careful with the jalapenos - taste first add last; you may not need them.
16. Cut tortillas in very long thin strips (about 1/8" to 1/4" wide) then fry in oil until lightly brown - about a minute.
17. Place on paper towel.
18. Place tortilla strips and cheese in a bowl, ladle soup over and garnish with avocado, chicken, cilantro and more tortilla strips.
19. Don't forget lemon or lime.

chiles, mexico, chicken, extra virgin olive oil, red bell pepper, yellow bell pepper, green bell pepper, jalepeno pepper, white onions, garlic, chile powder, ground cumin, salt, water, chicken broth, bay leaves, tomatoes, corn tortillas, oil, avocado, white cheese, cilantro, fresh lemon

Taken from online-cookbook.com/goto/cook/rpage/00182C (may not work)