Easy Mexican Tomato-Lime Tortilla Soup

• 1 container Chicken Stock (32 Oz.)
• 1 can Crushed Tomatoes, 28 Oz
• 1 can Tomato Paste, 6 Oz
• 4 cloves Garlic
• 1/2 cups Red Bell Pepper, Roughly Chopped
• 1 whole Onion (large) Peeled And Roughly Chopped
• 1/2 cups Green Bell Pepper, Roughly Chopped
• 1/3 cups Fresh Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 1-1/2 teaspoon Cumin
• 1 Tablespoon Fresh Chopped Cilantro
• 1 leaf Bay Leaf
• 2 slices Corn Tortillas
• 1/2 cups Sliced Green Onions
• 6 teaspoons Reduced- Fat Sour Cream (1 Tsp. To Top Each Bowl)
• 2 teaspoons Kosher Salt

1. The first thing I did was dice up the onions, peppers, garlic and cilantro. Don't worry about chopping it perfectly because you'll throw everything in the blender later. In a medium-sized pot, I sauteed the veggies in olive oil until they became tender, and added the cumin. Next, I added the chicken stock and crushed tomato and tomato paste. Lastly, I added the bay leaf and lime juice. I let this simmer over medium heat for about 8-10 minutes. Add salt to taste.
2. While the soup was simmering, I lined a small cookie sheet with foil. I then took the corn tortillas and with a pastry brush, brushed them with canola oil. I cut them into slices and lined them on the cookie sheet. I baked until nice and golden brown on a 400 degree oven.
3. Next I added the soup and all of the veggies into the blender and mixed on high speed until the soup was nice and silky. Be sure you remove the bay leaf before doing this. Blend really well so you have a really smooth soup. Pour in a bowl. Add a dollop of sour cream, and top with the scallions and tortilla strips.

chicken, tomatoes, tomato paste, garlic, red bell pepper, onion, green bell pepper, lime juice, olive oil, cumin, fresh chopped cilantro, corn tortillas, green onions, cream, kosher salt

Taken from tastykitchen.com/recipes/soups/easy-mexican-tomato-lime-tortilla-soup/ (may not work)