Spicy Smoky Chicken Tortilla Soup

• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Chopped
• 1 whole Onion, Chopped
• 1 whole Small Green Pepper, Chopped
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 5 whole Corn Tortillas Cut Into 1" Squares
• 15 ounces, weight Mexican Stewed Tomatoes
• 4 ounces, weight Fire Roasted Diced Green Chiles
• 3 whole Chipotle Peppers In Adobo Sauce, Chopped
• 6 cups Cups Chicken Broth
• 1 whole Store Bought Roasted Chicken
• Salt And Pepper, to taste
• FOR THE TOPPINGS:
• Grated Jack Cheese
• Sliced Avocado
• Crushed Tortilla Chips
• Chopped Fresh Cilantro
• Lime

1. Heat olive oil in large pot and add garlic, onion, green pepper, cumin and chili powder. Cook over medium heat for about 10 minutes. Add the tortilla squares. Stir in the canned tomatoes, diced green chiles and chipotle peppers in adobo sauce. The chipotles give it a spicy smoky kick; you can add more or less to taste. Cook over medium heat for 15 minutes.
2. Add chicken broth and bring to a boil. Immediately lower heat and simmer uncovered for 30 minutes.
3. Use an immersion blender (or a real blender if you don't have one) to make it smooth and creamy. Simmer uncovered on low for 10 minutes.
4. Shred the chicken and add to the soup. Season to taste with salt and pepper. Ladle into bowls and add your favorite toppings. I like cheese, avocado and chips with just a small squeeze of lime.

olive oil, garlic, onion, green pepper, cumin, chili powder, tomatoes, green chiles, peppers, chicken broth, chicken, salt, toppings, jack cheese, avocado, tortilla chips, fresh cilantro, lime

Taken from tastykitchen.com/recipes/soups/spicy-smoky-chicken-tortilla-soup/ (may not work)