Tomato And Tortilla Chip Soup
- 2 Tbs olive oil
- 2 lg onions chopped (about 4 cups)
- 3 cups chopped celery
- 8 lg garlic cloves, chopped (about 2 1/2 tbls)
- 2 tbl chopped seeded jalapeno chilis
- 2 tbls ground cumin
- 6 cups or moe of chicken stock or canned low salt chicken broth
- 1 15 oz can tomato sauce
- 1 1/2 cups chopped fresh cilantro
- 4 cups tortilla chips
- lime wedges
- Heat oil in heavy large pot over medium high heat. Add onions and celery; saute until onions are tender and golden, about 15 minutes. Add garlic and jalapenos and saute 2 minutes. Add cumin and saute 1 minute. Add 6 cups chicken stock, tomato sauce and 1 cup cilantro; simmer 20 minutes. Stir in chips; simmer until chips are very soft, about 10 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return to pot. Bring to simmer. Add more broth to thin soup if desired. Season with salt and pepper. Sprinkle with 1/2 cup cilantro; serve with lime.
olive oil, onions, celery, garlic, jalapeno chilis, ground cumin, chicken, tomato sauce, fresh cilantro, tortilla chips, lime wedges
Taken from www.epicurious.com/recipes/member/views/tomato-and-tortilla-chip-soup-50024146 (may not work)