Chicken tortilla soup

By tpriddy_1

Ingredients

• 3 Tbsp olive oil
• 2 lbs chicken cut into bite sized pieces(about 4 cups)
• 1 medium onion cut into chunks
• 2 cloves garlic minced
• 3 celery stocks chopped
• 2 7 oz cans diced mild green chilies
• 1 14.5 oz can stewed tomatoes pureed
• 1 & 1/2 tsps ground cumin
• Salt and pepper to taste
• 2 cans mild rotel tomatoes
• 32 oz chicken broth
• 1 cup water
• 2 Tbsp sugar (opional)
• tortilla chips for garnish

Details

Servings 6

Preparation

Step 1

Heat oil in large stockpot. Saute chicken until lightly browned, remove from pot and set aside. Cook onion, garlic, celery. Saute until onion and celery are tender. Add the chicken back to the pot, Stir in green Chile's and season with cumin, salt and pepper. Stir in rotel tomatoes, stewed tomatoes and chicken broth. Stir in water.Cover and simmer for 45 minutes. Add more Seasoning if desired.

This also makes an excellent sauce for enchiladas, burritos and Chile rellenos