tortilla soup

3 quarts chicken stock
1 large roasted or boiled chicken (use the one from making stock if you can)
1/4 cup white wine or sherry
olive oil
1 large onion--chopped
1 large pasilla chile--chopped
3 chilies in adobo--finely chopped
2 cloves garlic--finely chopped
1 1/2 cups corn kernels (fresh or frozen)
2 Tbs southwest seasoning (recipe follows)
to taste--salt and pepper
1/2 tsp ground cumin
2 large bay leaves
juice of 1 lime
3 Tbs fresh cilantro--chopped
pinch oregano
2 diced avocados to serve
fried tortilla strips dusted with southwest seasoning to serve

Emeril's Southwest Seasoning
2 Tbs chili powder
2 Tbs paprika
1 Tbs ground coriander
1 Tbs garlic powder 
1 Tbs salt
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp crushed red pepper
1 tsp black pepper
1 tsp dried oregano

heat enough olive oil to lightly coat the bottom of a stock pot.  toss in the onion and pasilla chili and cook until softened but not browned.  add garlic, adobo chiles, and corn and let cook for 1-2 minutes.  Pour in wine or sherry and stir until it evaporates completely.  sprinkle in the southwest seasoning and cook for just a minute or two. add diced tomatoes, bay leaves, cumin, oregano and chicken stock.  let simmer 30 minutes or so.  meanwhile, remove skin from chicken and shred.  toss the chicken into the soup and cook until warmed through. check for seasoning and add salt and pepper as necessary.  remove from heat and add cilantro and lime juice.

add avocado and tortilla strips when serving