For Roz, who told me he loved me over my first bowl of tortilla soup.

12 corn tortillas
canola oil
salt
1 lb. cooked chicken, shredded
6-8 c. chicken broth
1 small onion
3 cloves garlic
1 can diced tomatoes
2 chipotle chiles
1 T. adobo sauce
2 T lime juice
1 avocado, diced
12 oz cotija cheese
fresh cilantro, chopped
crema (or sour cream)

Preheat oven to 425. Slice tortillas & coat with oil & bake for ~ 14 minutes, tossing about half way though, until tortillas are crispy but not burnt. Puree in processor or blender: onion, garlic, tomatoes, chiles, adobe. Cook the tomato sauce in oil for 10 minutes. Add the broth, chicken, & lime juice. To serve, place some toasted tortillas, chopped avocado, and crumbled cheese in a bowl. Ladle in broth and chicken. Top with a dollop of crema and sprinkling of cilantro.