Leo Montes' Tortilla Soup - Tortilla Soup

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

* Per serving · 4 servings · Values may vary.