Test 2 - Tortilla Soup

The first attempt was very well received. Ben, the Mexican food expert, said it had all the right flavours. I think I would like to add a little more spice since the Poblanos are so mild. I followed the recipe to a "T".

2 Poblano chillies, fresh (try Pasilla when you can)

1 1/2 pounds fresh tomatoes, cut in half

2 Tbsps. grapeseed oil

3 cloves garlic, sliced

1 large onion, sliced

Salt and ground pepper, to taste

Pinch of dried oregano

4 cups chicken stock

2 cups cooked chicken, shredded

1 1/2 cups tortilla chips, plus more for garnish

2 limes (one juiced, one sliced)

1 cup chopped fresh cilantro

1 ripe avocado, peeled and sliced

1. Under the broiler, char first one side and then the other of the chillies and tomatoes, arranged on a baking sheet. 
2. Pop the chillies in a plastic bag. When they are cool, skin, stem, seed, and finely chop them and the roasted tomatoes, saving any of the juices.
3. Heat the oil in a soup pot over medium-low heat. Add the garlic and onion and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and chilies, and season with salt, pepper, and oregano. Add the stock and simmer for 20 to 30 minutes.
4. Stir in the chicken and tortilla chips and simmer another 3 to 5 minutes. Season to taste with lime juice, salt, and pepper. Float the avocado on top and serve with lime wedges.