master

with Avocado and Chipotle

Mexican Tortilla Soup

plus 1 tablespoon extra-virgin olive oil

small onion

poblano chile or green bell pepper

garlic clove

ground cumin

chipotle in adobo

chicken stock

ounce can whole peeled tomatoes

shredded cooked chicken

kosher salt

6-inch whole-wheat or corn tortillas (optional)

Sour cream

Diced avocado

Sliced scallions

Fresh cilantro leaves

lime wedges

In a medium pot, heat the 1 tablespoon olive oil over medium heat. Add the onion and chile and cook until they are soft, 7 to 10 minutes. Stir in the garlic, cumin, and chipotle; cook for 1 minute. Add the stock, tomatoes, chicken, and salt. Simmer for 20 minutes, breaking up the tomatoes with a spoon.

While the soup simmers, prepare the tortillas if you are using them: Slice the tortillas into 1/2-inch-wide strips; cut any long center strips in half crosswise. Heat the remaining 1/3 cup olive oil in a medium skillet over medium- high heat. Drop in one strip of tortilla to test the oil; if the oil is hot enough, the tortilla strip will sizzle. Fry the tortilla strips in batches, turning them once with tongs, until golden brown, 1 to 2 minutes per batch. Transfer the finished tortillas to a paper-towel-lined plate and immediately sprinkle them with salt.

To serve, ladle the soup into warmed bowls and float a handful of tortilla strips in each one. Top with a dollop of sour cream, some diced avocado, sliced scallions, and cilantro. Serve with lime wedges alongside.