Silky Tortilla Soup

• 3 tablespoons olive oil divided
• 3 cloves garlic
• 1 cup white onion chopped
• 1 jalepeno pepper seeded and chopped
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups vegetable stock
• 14 1/2 ounces fire roasted tomatoes
• 12 ounces salsa
• 1/2 cup black beans
• 3 cups chicken cooked and shredded
• 3 corn tortillas cut into thin strips
• shredded cheddar cheese
• jalepeno peppers sliced fresh

1. Heat 1 tablespoon oil in heave skillet. Add garlic, onions, jalepeno and red pepper flakes. Saute 4-5 minutes.
2. Transfer garlic, onion and pepper mixture to blender. Add vegetable stock, tomatoes, salsa and black beans. Pulse on speed 3 (mix) 6-7 times until almost pureed.
3. Pour mixture into stock pot and simmer on medium heat 15 minutes.
4. Heat remaining 2 tablespoons olive oil in heavy skillet. Fry tortilla chips until crisp. Drain on paper towel until ready to use.
5. Ladle soup into 5 bowls. Top with shredded chicken, tortilla strips, cheese and fresh peppers, if desired.

olive oil, garlic, white onion, jalepeno pepper, red pepper, vegetable stock, tomatoes, salsa, black beans, chicken, corn tortillas, cheddar cheese, jalepeno peppers

Taken from www.yummly.com/recipe/Silky-Tortilla-Soup-2157824 (may not work)