Chicken Tortilla Soup

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

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.