Grilled Chicken Tortilla Soup with Tequila Crema

Ingredients

• 2 tablespoons olive oil
• 2 ounces silver tequila
• 2 limes, juiced
• 1 chipotle pepper in adobo sauce
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 4 cloves garlic
• 1 teaspoon Mexican oregano
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 4 chicken thighs, bone-in, skin removed
• 1 jalapeno, roasted and minced
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon chili powder, plus some for dust tortilla strips
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 8 cups chicken stock, make sure this is stock, not broth (recommended: Kitchen Essentials)
• 1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir Glen)
• 1 lime, zested and juiced
• 1 corn tortilla, cut into strips
• 2 1/2 cups vegetable oil, for frying
• 8 corn tortillas, cut into strips
• 1 teaspoon salt, plus more for seasoning
• Pinch chili powder
• 3/4 cup sour cream
• 2 tablespoons tequila
• 1 teaspoon freshly cracked black pepper
• 1 Hass avocado, halved, pitted and flesh diced
• 1/2 bunch cilantro, leaves roughly chopped
• Lime wedges, for garnish

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