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Note: You can use store-bought tortilla strips or crumbled tortilla chips if desired. For a milder flavor, remove one ancho and one pasilla chili and replace 1 cup chicken stock in step three with 1 (14.4-ounce) can of diced tomatoes with their juice or Ro*Tel tomatoes.
yield: Serves 4 to 6, active time 30 minutes, total time 30 minutes
2 cups peanut oil for frying tortilla strips (see note)
4 corn tortillas, cut in half, then sliced crosswise into 1/2-inch strips (see note)
Kosher Salt
2 pasilla chilies
2 ancho chilies
2 whole chipotle chilies canned in adobo sauce plus 1 tablespoon sauce
2 quarts low sodium canned or homemade chicken or turkey broth
2 tablespoons vegetable oil
1 large onion, finely diced
1 whole poblano pepper, seeds and stem removed, finely diced
2 cloves garlic, grated on a microplane grater
2 teaspoons ground cumin
1 pound leftover turkey meat, shredded by hand into rough 10-inch pieces
sliced scallions, sliced cilantro, diced avocado, diced jalapeño and lime slices for serving
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