8 to 10 cloves garlic
1 red onion
3 Poblano chilies
1 jalapeño chili
1 large can (48 oz) low-sodium chicken stock
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 bay leaf
Salt & White pepper
1 tomato, peeled, seeded and diced
1/2 cup fresh lime juice
2 boneless, skinless chicken breasts, cut into thin slices
1 tablespoon minced cilantro
4 ounces Monterey jack cheese
10 corn tortillas
Peel garlic. Place in small Cuisinart bowl and pulse until finely chopped.
Peel and quarter one, quarter and remove seeds from chilies. Please in medium bowl and pulse until finely chopped.
Sauté garlic, onion and chilies in olive oil until slightly browned. Add stock, herbs, tomatoes and lime juice. Season with salt and pepper to taste. Bring to boil, reduce heat and simmer for 15 minutes.
Meanwhile, cut tortillas into thin slices and place on tray in 350° oven. Grate cheese using fine blade in Cuisinart.
Add chicken and continue to simmer until chicken is cooked, about 7 minutes. Stir in cilantro.
Ladle very hot soup into warm soup bowls. Garnish each serving with grated cheese and baked tortilla strips.