Tortilla Soup

Source: Diane Hartman, The Food Allergy Kitchen,  Yahoo Groups

Ingredients:

1 – 16 ounce can crushed tomatoes

3 cups cooked chicken, chopped or diced

1/3 cup minced onion

2 cloves garlic, minced

3 Tbsp cilantro

2-3 jalapeno peppers or chipolte peppers(smoked jalapeno peppers), finely minced (optional)

8 cups chicken broth

Tortilla strips or chips

Chopped avocado, as garnishment, if desired

Instructions:

1.   In a blender, combine tomatoes, onion, garlic and cilantro.  Process until smooth.

2.   Transfer mixture into large stock pot, add chicken broth, chopped chicken and chipolte peppers. 

3.  Cook on medium high  heat until mixture begins to boil.

4.  Reduce heat, cover and simmer for 20-30 minutes. 

5.  Ladle into bowls and add tortilla strips or chips.  And, avocado, if desired.