Oaxacan Tortilla Soup

That's pronounced "waahaa-can." This is your typical tortilla soup, not cream based, with a spicy flair to it.

You need:

-2 Poblano peppers

-2 Jalapeno peppers

-2 quarts of chicken stock

-2 chicken breasts

-1 large yellow onion, diced

-2 garlic gloves, minced

-Salt/Pepper

-1 tbs. Cumin Powder

-3 medium sized tomatoes, chopped

-1 bunch of fresh cilantro

-2 bay leaves

-1 sliced avocado

-Asadero or Monterrey Jack Cheese, shredded

-Lime wedges

-6 corn tortillas

Start by sauteeing your chopped onion in a soup-pot until they are transparent on low heat. Meanwhile burn your peppers over a flame until they turn black then place them in a plastic bag for ten minutes. Once steamed in the bag peel the skin off and remove the seeds. Chop into diced pieces and put these in your onion mixture on med-high heat. Add the garlic, bay leaves, cilantro and cumin until they are aromatic. Add the chopped tomato and cook for another 5 minutes. Add the chicken stock and raw chicken breasts and bring this mixture to a boil, then reduce the heat to a simmer. Once the chicken breasts start to separate, about 20-minutes, remove them from the soup and shred them using to forks to tear the flesh into pieces. Re-add the chicken and let the soup cook for another 30-minutes.

While the soup is cooking heat oil in a shallow pan and add the sliced pieces of corn tortillas until they are light brown and crispy. Degrease with a paper towel. Garnish the soup with these, a lime wedge, avocado slices, and the cheese. Salt accordingly!

Cheers!