Tortilla Soup

• 10 c. rich chicken broth
• About 1/2 a cooked chicken, about 10 oz., chopped
• 2 Tbs. olive oil
• 1 poblano pepper, finely chopped
• 1/2 large bell pepper, chopped
• 4 tomatillos, chopped
• 1-2 jalapeno peppers, (optional, depending on how hot you like your soup)
• 1 rib celery
• 1 medium onion, chopped
• 4 large cloves garlic, minced or pressed
• 4 large Roma tomatoes, seeded and chopped
• 1 small can chopped green chilies
• 1/3 c. tomato paste
• Handful of cilantro, chopped
• Juice of 3 fresh limes
• 2 tsp. ground cumin
• 11/2 tsp. chili powder
• 1/4 tsp. black pepper
• 1 bay leaf
• Salt to taste
• baked tortilla chips
• chopped avocado
• sharp cheddar cheese

1. Heat the oil and saute the vegetables. Add them to the stock and the chicken. Stir in the cilantro, tomato paste, lime juice, and spices. Heat through.
2. Top with baked tortilla chips, chopped avocado, and sharp cheddar cheese

chicken broth, chicken, olive oil, pepper, bell pepper, peppers, celery, onion, garlic, tomatoes, green chilies, tomato paste, handful of cilantro, fresh limes, ground cumin, chili powder, black pepper, bay leaf, salt, tortilla chips, avocado, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-50087555 (may not work)