Ingredients
10 c. rich chicken broth
About ½ a cooked chicken, about 10 oz., chopped
2 Tbs. olive oil
1 poblano pepper, finely chopped
1/2 large bell pepper, chopped
4 tomatillos, chopped
1-2 jalapeno peppers, (optional, depending on how hot you like your soup)
1 rib celery
1 medium onion, chopped
4 large cloves garlic, minced or pressed
4 large Roma tomatoes, seeded and chopped
1 small can chopped green chilies
1/3 c. tomato paste
Handful of cilantro, chopped
Juice of 3 fresh limes
2 tsp. ground cumin
1½ tsp. chili powder
1/4 tsp. black pepper
1 bay leaf
Salt to taste
baked tortilla chips
chopped avocado
sharp cheddar cheese
Preparation
Heat the oil and sauté the vegetables. Add them to the stock and the chicken. Stir in the cilantro, tomato paste, lime juice, and spices. Heat through.
Top with baked tortilla chips, chopped avocado, and sharp cheddar cheese
