Tortilla Soup

3 dried ancho chile peppers

olive oil
1 onion, diced
3 garlic cloves, minced
1 - 28oz diced tomatoes
1 tbsp ground coriander
1 tsp ground cumin
4 cups chicken stock/broth
1 bay leaf
2 sprigs fresh thyme
salt and pepper for seasoning
boneless skinless chicken
southwestern seasoning
cotija cheese
avocado, diced
cilantro, diced for garnishing
blue corn tortilla chips

Bring a small pot of water to boil. Add ancho chilies. Turn heat off and cover. Let rest for about 20 minutes. Then place in a small food processor, puree until smooth.

Preheat grill. Drizzle chicken with olive oil and season with salt, pepper and southwestern seasoning. Grill chicken until done. Once cooked cover with foil to keep warm.

While chicken is cooking, drizzle olive oil in a large pot and heat over medium-high heat. Add onion and garlic and cook until onions are translucent, stirring occasionally. Add coriander and cumin, sauté for about 5 minutes, stirring frequently. Add tomatoes, chile puree, chicken stock/broth, bay leaf, thyme and season with salt and pepper. Reduce heat to a simmer and cook for 30 minutes.

Slice chicken. In a bowl place soup and then top with sliced chicken, avocado, crumbled cheese, crumbled tortilla chips (just place some in your hand and break it up) and cilantro. Serve and ENJOY!!!!

Wine pairing......Sauvignon Blanc or Shiraz.