Ingredients
6 Anaheim peppers3 tablespoons canola oil, divided8 corn tortillas (6 inches), cut into 1/2-inch strips2 medium onions, chopped8 garlic cloves, peeled7 cups chicken broth1 can (29 ounces) tomato puree2 tablespoons minced fresh cilantro1 tablespoon ground cumin1 teaspoon ground coriander1 bay leaf2 jalapeno peppers, seeded and finely chopped, optional1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes2 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon pepperDash cayenne pepper1-1/2 cups shredded cheddar cheese1 medium ripe avocado, peeled and chopped
Preparation
Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside.
In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels.
In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes.
Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven.
In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.
