Quick Tortilla Soup

  I know it has been a while since I posted.  No I have NOT run out of recipes, quite the contrary.  I have found more.  We don't have heat in the office... so cold weather sends me flying to covers and a cup of hot something (coffee, tea, cocoa...I'm an equal opportunity drinker).  The cold also gets my mind thinking about soups, stews and chilli.  So here is a quick Tortilla Soup recipe.  Grab the soup pot and whip it up tonight.

Quick Tortilla Soup

Ingredients:
4 TB oil (split in half)
1 medium onion, minced and chopped finely
1 garlic clove, minced or chopped finely
1 bell pepper, minced or chopped finely
1 jalapeno or other spicy pepper, diced (remove seeds and veins
  to make a milder soup)
1 1/2 tsp salt
1 1/2 tsp cumin
1/2 tsp ground coriander
1 TB tomato paste
6 cups chicken stock (low sodium)
2 1/2 -3 cups cooked chicken ( we used leftover Thanksgiving Turkey)
1 lime, juiced
8 corn tortillas, cut into 1/4 inch thin strips
Fresh Cilantro, chopped
3 tomatoes, chopped (optional)
1 avocado, chopped (optional)
Grated Monterrey Jack cheese
Sour Cream

Directions:

  In a large pot, heat 2 TB oil over medium high heat. Add tortilla strips and cook until golden and crispy about 2 minutes. Drain on paper towels and season with salt while hot. Set aside.
  In the same large pot, heat another 2 TB oil over medium heat. Add the onions, garlic, peppers, salt, cumin, and coriander, and cook until vegetables are soft and translucent. About 5 minutes.
  Add tomato paste and cook one minute longer.
  Add stock and bring to boil. Once it reaches boiling, lower the heat and simmer for 20 minutes. Add the chicken and juice from the lime and cook for 5 minutes longer. Remove from heat.
  Ladle soup into bowls and top with fresh tomatoes, avocado, grated cheese, tortilla strips, and sour cream and cilantro.