Chicken Tortilla Soup

• 2 chicken breast halves, poached & chopped
• 2 tablespoons olive oil
• 1 cup onion, finely chopped
• 1 cup carrot, finely chopped
• 1 cup celery, finely chopped (use mainly the leaves)
• 3 garlic cloves, minced
• 8 cups water (strained poaching liquid from chicken is best)
• 28 ounces tomatoes, chopped (Cento)
• 12 lime, juice of
• 1 teaspoon oregano, dried
• 2 -3 teaspoons cumin powder
• 1 teaspoon dried dried chipotle powder
• 1 teaspoon salt
• 1 teaspoon basil, dried
• 2 cups corn tortilla strips, crushed in food processor (Mission Brand)
• 1 cup milk (optional)
• 4 ounces monterey jack cheese, shredded (or pepper jack)
• 8 ounces sharp cheddar cheese, shredded

1. Saute onion, carrot and celery in olive oil until very soft.
2. Add garlic and continue cooking for 2 minutes more.
3. Add water, tomatoes, spices and tortilla pieces.
4. Cover and cook over medium heat for 30 minutes.
5. Add chicken (and milk if using).
6. Cook 5 minutes.
7. Taste for seasoning.
8. Blend in shredded cheeses.
9. Serve with crisp tortilla strips on top.

chicken, olive oil, onion, carrot, celery, garlic, water, tomatoes, lime, oregano, cumin powder, chipotle powder, salt, basil, corn tortilla, milk, cheese, cheddar cheese

Taken from www.food.com/recipe/chicken-tortilla-soup-484306 (may not work)