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.