Tortilla Soup

By angielaine

Ingredients

• 2 - 32 oz Boxes Chicken Stock
• 1 can Rotel, drained and pureed
• 3 Celery Stalks, diced
• 1 Medium Onion, diced
• 3 Large Carrots, chopped
• 1 cup Fresh Cilantro, chopped
• 2-3 Cloves Garlic
• 1 can Diced Tomatoes, drained
• 2 Tbsp Olive Oil
• 2 Chicken Bullion Cubes
• Salt and Pepper to taste

Preparation

Step 1

In large stock pan, over medium-high heat, heat olive oil. Meanwhile in small food processor, puree Rotel. Add to pan and heat till all the juice is cooked out and forms a paste. Add onion; cook till softened. Add chicken broth, celery, carrots, and chicken bullion cubes. Bring to a boil. In food processor, chop canned tomatoes, cilantro and garlic. Add to boiling mixture. Simmer. The longer it cooks, the better it will be. As it cooks, it may reduce and become spicier. Add additional chicken broth if desired. Serve over rice or with chicken to make a meal. Top with cheese, sour cream and tortilla chips.