Tortilla Soup

Southwest spectacular soup best served with chile cheese roles

Ingredients

2 Chicken breast halves, cooked, chopped

5 cups water and 5 tsp chicken bullion (or chicken broth)

1/2 small onion, chopped

1/3 can diced tomatoes

1 clove garlic, minced

1/3 tsp ground coriander

1/3 tsp ground cumin

1/3 tsp ground black pepper

1/3 tsp chili powder

1 1/2 Tbsp oregano

1/3 cup chopped carrots

1/3 cup chopped celery

1/3 diced tomatoes with green chile peppers

1 cup shredded Monterey Jack cheese

Optional tortilla chips

Directions

1. In stockpot, bring water to boil. Stir in bullion and reduce heat to a simmer.

2. In blender, combine the can of tomatoes, onion, garlic and blend until smooth. Pour the mixture into the stockpot and stir in the coriander, cumin, pepper, chili powder, and oregano.

3. Add carrots, celery, and diced tomatoes with chilies.

4. Cover and simmer for 25 minutes, until vegetables are tender.

5. Stir in shredded chicken and cook 5 more minutes

6. Serve hot, topped with shredded cheese and tortilla chips or rolls

Makes: 4 servings