For the sister - Tortilla Soup

When my sister and her boyfriend came to visit us a few months ago, I decided to greet them with a warm bowl of Tortilla Soup. Tortilla soup is one of the most interesting things I make because the corn tortillas give the soup a unique texture and a warm corn flavor. This is based on the Barefoot Contessa recipe but I added a few more Mexican touches of my own.

Tortilla Soup

2 tablespoons of olive oil
1 large onion, coarsely chopped
2 cloves of garlic, chopped
2 carrots chopped
1 stalk of celery chopped
2 poblano peppers chopped
1 red bell pepper chopped
1 jalepeno pepper, finely chopped (optional)
2 tablespoons of chili powder
1 teaspoon of cumin

1 can of pureed or diced tomatoes
1 cup of corn (frozen or canned)

6 cups of chicken stock
2 cups of pre-cooked chicken, shredded (what I do is buy whole chicken breasts, sear them on both sides and then bake in a 350 degree oven for 15-20 minutes)
8 corn tortillas sliced in 1-inch slices

Throw the first set of ingredients into a large pot and saute until the vegetables have softened and the onions are translucent, about 10 to 15 minutes. Add the next two ingredients and saute another 10 minutes. Add the last set of ingredients, bring the whole thing to a boil and then quickly lower the heat to a simmer. Simmer for 20 minutes, stirring occasionally until the tortillas have completely disintegrated. Serve with avocado, cilantro and sour cream.