Quick Tortilla Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
2 teaspoons garlic, minced
1 poblano pepper, seeded and chopped
1/4 teaspoon salt
1 1/2 teaspoons cumin
1/2 teaspoon coriander
1 tablespoon tomato paste
6 cups chicken broth
1 lb cooked chicken, shredded
2 tablespoons cilantro, dried
2 teaspoons lime juice
6 corn tortillas, cut into 1/4-inch strips and sprayed with Pam and seasoned with 1 teaspoon Emeril's Essence creole s
1 avocado, peeled, seeded and chopped
1 cup light sour cream
1/4 - 1/2 teaspoon dried chipotle powder

Preparation

In dutch oven or stock pot, heat olive oil and add onions, garlic, poblano pepper, salt, cumin and coriander and cook for 5 minutes.
Add tomato paste and cook for 1 minute.
Add chicken broth, chicken, cilantro and lime juice.
Simmer for 20 minutes.
Bake tortilla strips sprayed with Pam and sprinkled with 1 teaspoon Emeril's Essence at 350 degrees for 5 to 10 minutes or until crisp.
Ladle soup into bowl and top with baked tortilla strips, avocado and chipotle/sour cream mixture.