Chicken & Roasted Vegetable Tortilla Soup

• 7 cups water
• 2 chopped green chilies, undrained
• vegetable oil for frying
• 6 corn tortillas cut into thin strips
• 1 tablespoon olive oil
• 6 cloves garlic finely chopped
• 1 1/2 pounds tomato
• 1 onion large, quartered, roasted and coarsely chopped
• 2 teaspoons dried oregano leaves, crushed
• 2 tablespoons knorr tomato bouillon with chicken flavor
• 2 cups cooked chicken shredded
• 1 cup frozen whole kernel corn
• 1 zucchini medium, roasted and coarsely chopped
• 1 lime juice

1. Heat olive oil over medium heat in 5-quart saucepot and cook garlic, stirring frequently, 1 minute. Add tomatoes, onion, chilies and oregano and cook, stirring occasionally, 5 minutes. Stir in remaining 6 cups water and Knorr(R) Tomato Bouillon with Chicken flavor. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 20 minutes.
2. Process mixture in food processor or blender, in batches, until smooth. Return soup to saucepot. Stir in chicken, corn and zucchini. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, then add tortilla strips. Simmer, stirring occasionally, 3 minutes. Stir in lime juice.
3. Garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.
4. Bring 1 cup water to a boil over high heat in 1-quart saucepan. Remove saucepan from heat and add chilies. Cover and let stand 5 minutes or until softened. Drain, cool and coarsely chop chilies; set aside.
5. Heat 1 inch vegetable oil over medium-high heat in another 1-quart saucepan and cook tortillas, in batches, until golden and crisp. Drain on paper towels; set aside.

water, green chilies, vegetable oil, corn tortillas, olive oil, garlic, tomato, onion, oregano, knorr tomato, chicken, kernel corn, zucchini, lime juice

Taken from www.yummly.com/recipe/Chicken-_-roasted-vegetable-tortilla-soup-299464 (may not work)