Sopa de tortilla com frango

Ingredientes

• 1-2 tablespoon olive oil
• 1 medium onion (diced)
• 2 stalks of celery (large diced)
• 4 carrots (peeled and large diced)
• 1 small green bell pepper (large diced)
• 1 - 2 jalapeno peppers (seeded and finely chopped)
• 6 garlic cloves (chopped)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 28- ounce can crushed tomatoes
• 10 cups low sodium chicken broth ((2.5 qts))
• 4 heaping cups shredded chicken
• 1/4 cup chopped fresh cilantro
• 6 fresh white corn tortillas (cut crosswise into about 1/2 inch strips)
• Sour cream or Mexican Crema
• Shredded Cheese (Cheddar, Pepper Jack or Mexican blend)
• Tortilla Chips
• Sliced Avocado
• Lime wedges and chopped cilantro
• Sliced Jalapenos

Modo de preparo

1. 1

   --- Instructions ---

2. 2

   Saute: In a large pot or Dutch oven, heat up 1 tablespoon of olive oil over medium-high heat. Add the onions, celery, carrots, green bell pepper and jalapeno. Sautee for about 5 - 6 minutes or until the onions become translucent. Add the garlic and cook for about 1 –2 minutes.

3. 3

   Simmer: Lower the heat to medium low and stir in the oregano, cumin, coriander and salt. Stir in the crushed tomatoes and chicken stock. Bring to a boil. Add the shredded chicken, tortilla strips and the fresh cilantro. Reduce the heat to low and simmer for 20 to 25 minutes. Season to taste with salt and pepper.

4. 4

   Serve the soup hot, top with sour cream or Mexican crema, shredded cheese, sliced avocado and tortilla chips. Garnish with lime wedges and chopped cilantro if desired.