Chicken Tortilla Soup

• 16 ounce can tomatoes
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 TBs olive oil
• 2 clove garlic
• 4 tablespoons snipped cilantro
• 1/2 teaspoon sugar
• 8 cups chicken broth
• 1 1/2 lbs cooked chicken breast cut up
• 3 or 4 * chopped canned chipotle peppers
• 2 TBS adobo sauce (sauce included in can)
• Optional:
• shredded Monterey jack cheese
• avocados cut up
• Tortilla chips
• Sour cream

1. Heat olive oil in a skillet, add onion, garlic, celery, chipotle, adobo, cilantro and carrots. Sautee until veggies are tender. Stir in tomatoes, sugar, chicken broth. Add chicken. Bring to boiling; cover and simmer for 20 minutes.
2. Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired). Ladle soup over; serve immediately. Makes 8 servings.

tomatoes, onion, celery, carrot, olive oil, clove garlic, cilantro, sugar, chicken broth, chicken, peppers, adobo sauce, cheese, avocados, tortilla chips, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-1247551 (may not work)