Wild rice is a healthy and earthy addition to this hearty tortilla soup.
4 cups chicken stockSix 4-inch corn tortillas, cut into 1/2-inch stripsHeat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt and a few turns of black pepper; cook until fragrant, about 1 to 2 minutes.
Transfer the chicken to a cutting board and use two forks to pull the meat apart. Return the chicken to the soup and simmer until the rice is tender and puffy, about 20 to 25 minutes. Stir in the corn.While the soup is simmering, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.
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