Chicken Poblano Soup with Spicy Baked Tortilla Strips

Chicken Poblano Soup
Serves 6

Cooking spray
1/2 cup onion, diced
2 poblano chiles, chopped
2 cups cooked boneless, skinless chicken breast
1 cup diced tomatoes
1 (32 ounce) carton low or unsalted chicken stock
1 (15.5 ounce) can white hominy, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1/4 cup fresh cilantro, chopped
1 teaspoon garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon Serrano smoked chili powder
1 tablespoon lime, approximately 1/2 lime
1/2 cup light sour cream (2 tablespoons per bowl)
Spicy Baked Tortilla Strips

Spray a large Dutch-oven with cooking spray. Heat the pan over medium-high heat. 
Add the diced onion, garlic and chopped poblanos; saute for 3 minutes or until the vegetables are tender.

Add the cooked chicken, chicken stock, tomatoes, white hominy and pinto beans to 
the vegetables, bring to a boil. Next, add the salt, white pepper, coriander, 
cumin, ancho chili powder, Serrano and smoked chili powder. Simmer 8 to 10 minutes longer, stirring occasionally. 

Remove from the heat, stir in the chopped cilantro and lime juice. Serve 
immediately. Top each bowl with 2 tablespoons sour cream and spicy baked tortilla 
strips. Enjoy!
Spicy Baked Tortilla Strips
Preheat oven to 425 degrees

(2) 10-inch flour tortillas 
1 1/2 tablespoons extra-virgin olive oil
1-1 1/2 teaspoons kosher salt (salt to your preference)
1/2 teaspoon ground white pepper
1/4 teaspoon Serrano smoked chili powder

Place the 2 tortilla shells on a cookie sheet, on top of each other. Carefully, cut the tortilla shells crosswise in 1/2 inch strips; place on a large cookie sheet. 
(I use cooking scissors).

Whisk the olive oil, salt, pepper and Serrano smoked chili powder in a medium bowl.
Toss the strips in the oil mixture and coat. Spread the coated tortilla strips in a single layer on the cookie sheet. 

Bake the tortilla strips in a preheated 425 degree oven for approximately 7-10 
minutes or until golden. Check after 4 minutes, the strips burn easily. Place the 
baked chips on wire racks lined with parchment paper to cool. After the chips are 
cool and feel crisp, store them in a covered container for up to 3 days.

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