TORTILLA SOUP

By BobN

Ingredients

• 1 LB CHICKEN
• 3 CELERY STICKS
• 2 CARROTS
• 32 OZ CHICKEN BROTH
• 8 CORN TORTILLAS
• 2 AVOCADOS
• 2 ONIONS
• 4 CLOVE GARLIC
• 1 JALAPENO
• 4 tsp. CHILI POWDER
• 1/4 lb COLBY JACK CHEESE
• 6 oz SOUR CREAM
• 1-15oz CAN OF WHOLE TOMATOE

Preparation

Step 1

Chop celery, carrot, onion, and jalapeno. In a skillet saute in one teaspoon of cooking oil until seared and almost tender. Cut up chicken and add to the mixture. Simmer until chicken is cooked but not browned. Place mixture in large pot. Add chicken broth, tomatoes with juice, chili powder, and salt and pepper to taste.

Cut uncooked tortillas into long strips. In a skillet add cooking oil to fill bottom of skillet. Fry tortilla strips until crispy.

Five minutes before serving add grated cheese and the pealed and diced avacado to the soup. Let it simmer until the cheese melts

To serve ladle into large bowl and garnish with extra cheese, tomato, avacado, blob of cream cheese. Can also add some Pico de Gallo for added flavor