E**ril's Favorite Tortilla Soup (Mary S.)

2 tbsp olive oil
1 cup chopped onions
2 tsp chopped garlic
1 poblano pepper, seeded and chopped
1 1/2 tsp salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp tomato paste
6 cups chicken stock
1 lb. chicken breast cup up bite size
1/4 cup chopped fresh cilantro leaves
2 tsp fresh lime juice
2 cups vegetable oil, for frying
6 corn tortillas, cut into 1/4" thick strips
1 tsp Essence (recipe below)
1 avocado, peeled & chopped for garnish
Chipotle Crema, accompaniment (recipe below)

In a large heavy pot, heat the oil. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 min. Add the tomato paste and cook, stirring, for 1 min. Add the chicken stock and bring to a simmer. Simmer for 20 min. Add the chicken and simmer for 5 min. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat oil in a heavy pot. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 min. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
Ladle the soup into bowls; Garnish each serving with the diced avocado, fried tortilla strips, and Chipotle Crema.

E**ril's Essence Creole Seasoning (Aka Bayou Bl*st)
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1tbsp onion powder
1tbsp cayenne pepper
1 tbsp dried oregano
1tbsp dried thyme
Combine all ingredients thoroughly. Yields 2/3 cup.

Chipotle Crema
1/2 cup sour cream
1 tsp chipotle pepper sauce
1/8 tsp salt
Combine all ingredients. Serve with the soup. Yields 1/2 cup.