Shelly's Recipe

CHICKEN TORTILLA SOUP

Category: Soups

2 tbsp vegetable oil
1 1/2 cups diced yellow onion
1 1/2 cups chopped carrot
1 1/2 cups chopped celery
1 1/2 cups chopped red bell pepper
1/4 cup chopped garlic
6 cups rough chopped tomatoes
1 tbsp cilantro
1 tbsp ground cumin
1 tbsp kosher salt
10 cups chicken stock
1 tsp dried Mexican oregano
2 cups slightly crushed tortilla chips
1 1/2 cups shredded pepper jack cheese
2 cups shredded roasted chicken

FOR SERVING/TOPPING:
Sour cream, chives, chopped tomatoes and sliced avocado
Tortilla chips (for dipping)

Heat vegetable oil in Dutch oven over medium high heat and add the onion, carrot, celery, bell pepper and garlic. Saute until tender.

Add the tomatoes, seasonings and chicken stock. Bring to a simmer and let cook down for 20 minutes on medium heat.

Add the broken tortilla pieces and simmer for 10 more minutes.

Using a hand held mixer, remove the pot from the heat and blend until mixture is smooth. Add the cheese and puree to incorporate.

Fold in the roasted chicken. Spoon into bowls and finish with your favorite toppings. We recommend sour cream, chives, chopped tomatoes and sliced avocado. Serve with tortilla chips for dipping.