Chicken Tortilla Soup

Name: Chicken Tortilla Soup Recipe
Yield: 6
Ingredients: 1.5 T Olive Oil; 1 small red onion diced; 1 garlic clove minced; .25 lb carrots diced; 2 ribs celery diced; .5 large red pepper diced; .5 large yellow pepper diced; 1 poblano pepper diced; 1 teaspoon fresh oregano; 1 t cumin; 1 T salt; .25 t black pepper; .25 t red pepper flakes; 1 28oz can plum tomatoes chopped; 5 cups chicken stock; 1 lb chicken cooked an diced; 6 6 corn tortillas cut into strips; Cheese topping:; .5 cup monterey jack cheese shredded; .5 T cilantro; .5 T lemon zest

Number of Servings: 6

Ingredients

1.5 T Olive Oil1 small red onion, diced1 garlic clove, minced.25 lb carrots, diced2 ribs celery, diced.5 large red pepper, diced.5 large yellow pepper, diced1 poblano pepper, diced1 teaspoon fresh oregano1 t cumin1 T salt.25 t black pepper.25 t red pepper flakes1 28oz can plum tomatoes, chopped5 cups chicken stock1 lb chicken cooked an diced6 6" corn tortillas cut into stripsCheese topping:.5 cup monterey jack cheese, shredded.5 T cilantro.5 T lemon zest

Directions

Heat Olive Oil in soup pot. Add red onion and cook unitl translucent. Add Garlic and cook for 3 or 4 minutes. Stir in carrots, and celery and cook until carrots are soft. Mix in peppers, oregano, cumin, salt, pepper, and red pepper flakes. Stir in tomatoes and chicken stock and cook for 30 mins.
Add diced chicken and continue cooking for 30 more minutes.

Serve with tortilla chips and cheese mixture on top

Corn Strips:
Cut tortillas into thin strips. Heat 1 T olive oil into saute pan. saute strips until crispy.

Number of Servings: 6

Recipe submitted by SparkPeople user AJCO55.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving