A Variation on Tortilla Soup

I used to travel to Mexico City on business , and whenever possible, stayed at the Camino Real, a fabulous hotel built for the Mexican Olympics that combines Mexican heritage with a modern aesthetic.  My favourite thing to order from room service at the end of a long day was their Tortilla Soup.  This meal in a bowl was smokey and fresh at the same time, with just a touch of heat.  This is inspired by my memories of their Tortilla Soup.   

Tortilla Soup with Chicken

• 1 small dried chipolte pepper
• olive oil
• 2 large chopped  yellow onions
• 2 cloves of finely chopped garlic
• 1 tablespoon of ground cumin
• a handful of fresh oregano leaves
• 2 sprigs of thyme
• 1 dried lime leaf
• 1 28 oz can of whole stewed tomatoes
• salish salt
• freshly ground pepper
• juice from 1 lime
• 6 cups of chicken stock
• 1 roasted chicken
• 1 coarsely chopped avocado
• fresh cilantro, chopped 
• tortilla chips

You may want to wear rubber gloves and be sure to keep your hands away from your face when working with the pepper.  Start by soaking the chipolte pepper in boiling water and leave until soft, maybe 20 minutes.  Drain and pat dry.  Cut  the softened pepper in half and clean out the seeds and discard.  Chop the pepper into smallish bits and set a side.  

Meanwhile, in a large cast iron pot, heat some olive oil.  Add onions and cook until translucent.  Add garlic and cook for another minute or so then add the chopped peppers, and cumin.  Stir, and add the tomatoes and chicken stock.  Add oregano and thyme and dried lime leaf.  Bring mixture to a boil and turn heat down.  Simmer for 15 minutes.  Remove lime leaf, and purée the mixture with an immersion blender or food processor. Add lime juice and taste. Add salt and pepper as needed.  

I have served the soup immediately and also left it on a very low heat simmering for up to an hour.  I prefer it left simmering for at least 30 minutes.  It give all of the flavours a chance to meld.  

To serve, I put the soup in the bowl, place a big chunk of warm roasted chicken in the bowl and then add chunks of avocado and coarsely broken tortilla chips and some chopped cilantro.

Traditionally, this is served with smaller pieces of chicken and small chunks of fresh Mexican cheese, avocado and tortilla chips on the side to allow for individual garnishing to individual taste.