extra tortillas part two

Tortilla Soup :: a perfect way to use extra tortillas
based on a recipe from Mexico: one plate at a time, Rick Bayless

1. Saute 4 garlic cloves, one diced onion, one tbsp cumin, two teaspoons chili powder and one tsp ground coriander in 2 tbsp oil until softened but not browned, about five minutes. Add one chipotle pepper and one tablespoon adobo sauce. Continue to saute for another minute until fragrant.
2. Add one 28 oz can of whole peeled tomatoes, six cups chicken stock and two cups water. Bring to a simmer. Taste and season - start with one tbsp kosher salt & one tsp black pepper.
   
3. Roughly chop 8-10 corn tortillas. Add to pot. Bring to a boil and reduce heat to a simmer for 20 minutes until tortillas have broken apart.
   
4. Using an immersion blender, puree soup in pot. If you don't have an immersion blender, carefully transfer soup to a food processor or blender. Be careful when pureeing hot liquids in the blender. I have had blender tops explode because of the pressure.
   
5. Once pureed, add two cups of chopped grilled chicken, one can of rinsed black beans and two tablespoons lime juice. Taste and season again.
   
6. Serve hot with toppings below.
   

Optional Garnish - fried tortilla strips

1. Slice 6 tortillas into 1/4 inch strips.
   
2. Heat 1 inch vegetable oil to 350 degrees in a 4 quart saucepan, making sure there is plenty of extra room in the pan. The oil will bubble a lot when tortillas are added.
3. Add a handful of tortilla strips to the oil. Watch carefully and remove when they are light brown and crispy. Remove them from the oil with a spider or slotted spoon.
   
4. Salt immediately while they are still hot.
   

Other toppings include: shredded cheddar, lime wedges, sour cream, salsa verde, or avocado slices/guacamole. Serve with bread and salad.