Sopa de Lima | Sonoma-Cutrer Vineyards

Ingredients

• Coconut or olive oil for frying
• 1 8-oz package yellow or white corn tortillas, sliced into strips 1/4 inch by 2 inches
• 1 whole chicken (about 3 pounds)
• 2 medium white onions, peeled, halved and sliced lengthwise
• 4 cloves garlic, thinly sliced
• 2 medium fresh poblano peppers, stemmed, seeded and diced
• 1 tsp ground cumin
• 2 tsp oregano, preferably Mexican
• 1 tsp fennel seed
• 2 tsp pure chile powder, ie ancho
• 3 C quartered tomatillos
• 2 C cooked long-grain white rice
• Kosher salt and freshly ground pepper
• 5 large limes, 4 juiced and one cut into wedges for garnish
• Accompaniments Sliced jalapeños, cilantro sprigs, avocado slices, crumbled cotija cheese, reserved tortilla strips