Tortilla Soup | Emerils.com

Ingredients

• 1 pound boneless, skinless chicken breasts, sliced into strips
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili powder
• 2 tablespoons vegetable oil, plus more for frying
• 2 cups chopped red onion
• 2 teaspoons chopped garlic
• 1 large poblano pepper, seeded and finely chopped (about 1 cup)
• 1 jalapeno pepper, seeded and finely chopped
• 8 cilantro stems, tied in a bundle, plus 1/2 cup chopped fresh cilantro leaves, for garnish
• 1 1/2 teaspoons salt, plus more for seasoning
• 1 tablespoon tomato paste
• 8 cups chicken stock or canned low-sodium chicken broth
• 1 tablespoon freshly squeezed lime juice, plus more for serving
• Six to eight 6-inch corn tortillas, cut into 1/4-inch-thick strips
• 1 avocado, peeled, pitted, and chopped, for garnish
• 1 cup grated queso quesadilla or Manchego cheese, for garnish (optional)