Firebirds Chicken Tortilla Soup
Vegetable Oil 2 TBSP
Yellow Onions – 1 1/2 cups diced
Carrots – 1 1/2 cups chopped
Celery – 1 1/2 cups chopped
Red Bell Pepper – 1 1/2 cups chopped
Garlic – 1/4 cup chopped
Tomatoes – 6 cups rough chopped
Cumin – 1 TBSP
Dried Mexican Oregano – TSP
Kosher Salt – 1 TBSP
Cilantro – 1 TBSP
Chicken Stock – 10 cups
Slightly Crushed Tortilla Chips – 2 cups
Pepper Jack Cheese – 1 1/2 cups
Shredded Roasted Chicken – 2 cups
Heat vegetable oil in Dutch oven over medium high heat and add vegetables. Sauté until tender.
Add the tomatoes, seasonings and chicken stock. Bring to a simmer and let cook down for 20 minutes on medium heat.
Add the broken tortilla pieces and simmer for 10 more minutes.
Using a hand held mixer, remove the pot from the heat and blend until mixture is smooth.
Add the cheese and puree to incorporate.
Fold in the roasted chicken.
Spoon into bowls and finish with your favorite toppings. We recommend sour cream, chives, chopped tomatoes and sliced avocado. Serve with tortilla chips for dipping.