Chicken Tortilla Soup

In a Dutch oven or large heavy pot, heat the oil on medium-high heat.
Add the onions, garlic, peppers, salt, cumin, and coriander and cook for 5 minutes.
Add the tomato paste and cook, stirring, for 1 minute.
Add the chicken stock and bring to a simmer.
Simmer for 20 minutes.
Add the chicken and simmer for 5 minutes.
Add the pinto beans, corn, cilantro, paprika, oregano, thyme, cayenne pepper, black pepper, lime juice, and stir well.
Simmer for 20 minutes or longer. (Soup is done at this point, but I like to simmer for 2 hours to allow the flavors to wed.)
Remove from the heat and cover to keep warm.

Chipotle Crema:
In small bowl mix sour cream and chopped chipotle peppers in adobo sauce.

Heat the oil in a heavy pot or electric fryer to 350 degrees F.
Cut the tortillas into strips. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes.
Remove with a slotted spoon and drain on paper towels. Season with salt.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.