Chicken Tortilla Soup

By MelC

Ingredients

• seasonings to taste:
• 1 large onion (diced)
• 1 clove garlic (diced)
• 1 jalapeno (diced)
• 4-5 stalks of celery (chopped)
• 2-3 carrots (chopped)
• 3 small roma tomatoes chopped
• 1/4 red bell peppper (diced)
• 1/4 green bell pepper (diced)
• 10 corn tortillas chopped in about 1 in. pieces
• shredded breast meat from rotisserie chicken
• 6-8 c chicken stock
• cilantro
• cumin, oregano, red pepper, chili powder, black pepper, garlic powder
• Shredded monterey jack cheese to top
• Avacado slices
• 2-4 corn tortillas for toasting

Preparation

Step 1

Spray large soup pot with Pam. Saute onions, garlic, and jalapeno until softened.
Add celery, carrots, and totillas.
When starting to combine well add bell peppers and saute a few minutes longer.
Then add tomatoes and incorporate. Add seasonings now. Next gradually add chicken stock. Bring to a boil, reduce heat, and simmer with lid slightly on/off for 45 minutes to an hour.
Taste test to make sure veggies are cooked but still a bit crunchy.
Add chicken and chopped cilantro also a bit of black pepper.
Mix well until chicken is warm.

Saute extra tortillas in Pam, to toast.
Top soup with cheese and granish with totillas and avacado.