Steve’s Tortilla Soup - Super in winter, Lupi’s Original recipe

This Lupi soup is a favorite for Cinco de Mayo, as not all ingredients were readily available, hence this is my version, and is both warming in winter and delicious.

The skin of the chicken when fried crisp makes for excellent topping for the soup, but pat dry with paper towels.

4 Skinless,boneless Chicken thigh-leg section 
3 large tomatoes cut up or hunts 28 oz diced tomatoes
4 cloves of garlic, crushed (Cooked in spice bag)

2 cans Indian corn or hominy or Delmonte cream style corn

1 poblano peppers, cut up, seeded, torn up(taste, if too hot, use less)

1/2 cup sliced carrot 

1/2  cup celery

2 cans Pinto beans (Bush)

1 1/2 large sweet onion cut up

2 teaspoons Oregano

1 teaspoon Cumin

1 teaspoon Sea Salt (intially, correct seasoning before serving)

1 tablespoon of Paprika for color

Garnish:

Avocado

Tortilla chips
1 tablespoon Cheese (usually Queso fresco or Monterey Jack) per person
1 tablespoon Sour cream
Cilantro

scallions, diced diagonally (optionally)

1/4 Lime slices , one person 

Serve with Sriracha or Texas Pete sauce to those that like it hot. Also, correct seasonings.

Topping

Tortilla strips toasted or cicirones

Cook first ingredient with spices for four hours in water, adding more water if needed during the cooking. Skim surface the first two hours.

Add poblano, celery, carrots, pinto beans, onions, tomatoes, corn and cook a further 60 minutes. Serve with garnishes.