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

Instructions

1. In dutch oven or stock pot, heat olive oil and add onions, garlic, poblano pepper, salt, cumin and coriander and cook for 5 minutes.

2. Add tomato paste and cook for 1 minute.

3. Add chicken broth, chicken, cilantro and lime juice.

4. Simmer for 20 minutes.

5. 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.

6. Ladle soup into bowl and top with baked tortilla strips, avocado and chipotle/sour cream mixture.