Name: Mexican Chicken Chile Soup (Gluten-Free)
Ingredients: Tortilla Strips; Corn tortillas (gluten-free if needed); Organic olive oil; Kosher salt and ancho chile powder; Chile Puree; 1 to 2 dried guajillo, New Mexican, or other mild red chiles; 1 dried chipotle chile; Boiling water; 2 cups (16 oz) crushed or strained tomatoes (I like Pomi brand); 1 medium onion, peeled and finely chopped; 1 clove garlic, peeled, cut in half lengthwise, bitter core discarded, thinly sliced; Chicken Chile Soup; 2 tbsp organic olive oil, divided; 4 to 6 cups chicken stock, preferably homemade (gluten-free if needed); 2 tsp ground cumin; 1 tsp dried oregano; 2 boneless chicken breast halves, cut into small cubes or thin strips; 4 small carrots, trimmed and chopped; 2 stalks celery, trimmed and chopped; 1 tbsp masa harina or corn flour (gluten-free if needed); 1 cup frozen corn kernels; Juice of 1 freshly squeezed lime; Toppings; Shredded cheddar cheese; Sour cream, optional; Avocado cubes, optional; Fresh cilantro, chopped, for garnish (or use parsley); Fresh lime wedges, for garnish