Chicken Tortilla Soup

Ingredients:

• 1 teaspoon Vegetable Oil

• 1/3 cup Yellow Onion, diced

• 1/3 cup Carrots, chopped

• 1/3 cup Red Bell Pepper, chopped

• 1/2 teaspoon garlic, chopped

• 1 1/4 cups tomatoes, rough chopped

• Pinch Dried Oregano

• ½ teaspoon Kosher Salt

• ½ teaspoon cilantro

• 2 cups Chicken Stock

• 1 cup tortilla chips, slightly crushed

• 1/3 cup jalapeno jack cheese, grated

• 2/3 cup roasted chicken, picked and chopped

• 1/2 fresh tomato, diced

• 2 scallions, green parts only, sliced on diagonal

• sour cream for topping

Procedure:

Place all the vegetables (except tomatoes) in a pot with vegetable oil and sauté until soft. Add the tomatoes, seasonings and chicken stock and bring to a simmer. Cook for 20 minutes on medium heat. Add 2/3 of the tortilla chips and simmer for 10 minutes. Pour all soup in a blender and puree until smooth. Add the cheese and puree again. Plate up in bowls and fold in the roasted chicken. Serve. Garnish with sour cream, fresh tomatoes, green onions and more tortilla chips.