Tortilla Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1/2 cup onion, chopped
1 tablespoon garlic, minced
1 chipotle pepper, chopped (dried, reconstituted with warm water)
1 medium bell pepper, chopped
2 medium jalapeno peppers, chopped (seed if you don't want heat)
2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 tablespoon red chili powder, ground
3 medium tomatoes, diced
4 cups chicken broth (or vegetable broth)
2 cooked chicken breasts, chopped
2 tablespoons milk (or cream)
1 tablespoon lime juice
1 teaspoon salt (to taste)
Crunchy Tortilla Topping
6 small flour tortillas (or corn)
1 tablespoon oil
1 tablespoon sour cream
1 teaspoon cilantro, chopped

Preparation

Heat 1 tablespoon of oil in a large soup pot.
Add onion and cook until softened.
Add garlic, cook 30 seconds.
Add all chopped peppers cook until soft.
Add cumin, oregano, red chili pepper, tomatoes.
Add stock.
Bring mixture to a simmer and cook 10 minutes.
Puree the soup in blender.
Add pureed soup back to soup pot.
Add chopped chicken to mixture.
Simmer this for 10 minutes.
Add milk, and stir until heated through.
Stir in the lime juice.
Taste for seasoning, add salt as needed.
Cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil.
To serve, ladle soup into 4 soup bowls.
Top with tortilla strips, sour cream and cilantro.