Tortilla Soup
Be sure to adjust the salt to your personal taste. Restaurant recipes call for a large amount of salt.
Firebirds Chicken Tortilla Soup
2 tablespoons Vegetable Oil
1 1/2 cups diced Yellow Onions
1 1/2 cups chopped Carrots
1 1/2 cups chopped Celery
1 1/2 cups chopped Red Bell Pepper
1/4 cup chopped Garlic
6 cups rough chopped Tomatoes
1 tablespoon Cumin
1 tablespoon Dried Mexican Oregano
1 tablespoon Kosher Salt
1 tablespoon Cilantro
10 cups Chicken Stock
2 cups Slightly Crushed Tortilla Chips
1 1/2 cups Pepper Jack Cheese
2 cups Shredded Roasted Chicken
Toppings:
Sour Cream
Chives
Chopped Tomatoes
Sliced Avocado
Tortilla Chips for serving
Heat vegetable oil in dutch oven over medium high heat and add vegetables. Saute until tender.
Add the tomatoes, seasonings and chicken stock. Bring to a simmer and let cook down for 20 minutes on medium heat.
Add the broken tortilla pieces and simmer for 10 more minutes.
Using a hand held mixer, remove the pot from the heat and blend until mixture is smooth.
Add the cheese and puree to incorporate.
Fold in the roasted chicken.
Spoon into bowls and finish with your favorite toppings.
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