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" Recipe courtesy of Beso Serves 4 INGREDIENTS  6 whole Roma tomatoes 1/2 cup olive oil, divided Salt and pepper, to taste 1 medium onion, diced 1/2 bunch celery, diced 1 pasilla chili pepper, diced 1 jalape\u00F1o pepper, diced 1/4 cup garlic, chopped 6 cups hearty chicken stock 1/2 cup lime juice 1/2 teaspoon cayenne pepper 2 teaspoons chili powder 2 teaspoons ground cumin seed 1 tablespoon paprika 1 bay leaf 2 boneless chicken breasts, cut into strips&amp;amp;lt; 2 tablespoons fresh cilantro leaves Tortilla chips, avocado, jalape\u00F1os, and sour cream to garnish PREPARATION 1. Preheat oven to 350 degrees F. In a bowl, toss tomatoes with half the oil, 1 teaspoon salt, and a pinch of black pepper. Spread on a baking pan and roast until light brown, 25 to 30 minutes.  2. While tomatoes are roasting, in a stockpot over medium heat, saut\u00E9 onion, celery, peppers, and garlic in remaining oil. Stir frequently until soft and translucent.  3. To stockpot add chicken stock, lime juice, cayenne, chili powder, cumin, paprika, and bay leaf. Bring to a boil, then reduce to a simmer. Simmer 20 minutes. 4. Remove roasted tomatoes from oven (peel should be falling off), and add to broth.  5. Add chicken-breast strips and simmer 10 minutes.  6. Using an immersion hand blender, or in batches in a food processor or blender, blend soup until smooth. Season with salt and pepper to taste. 7. Serve piping hot in large bowls, garnished with chopped avocado, tortilla chips, chopped jalape\u00F1os, and sour cream. Other suggestions for garnish include diced red onion, chopped cilantro, salsa verde, sliced radishes, and cooked, diced chicken. Adjust spices and seasonings to your taste. "^^<http://www.w3.org/2001/XMLSchema#string>
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