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Ingredients

2 tsp. Olive oil

1 cupOnions, diced

3/4 tsp.Garlic, minced

1/2 cup Red bell pepper, seeded, diced

1/2 cup Green bell pepper, seeded, diced

1/2 cup Anaheim chile, seeded, diced

1 tsp.Jalapeno, seeded, diced

1/2 tsp.Ground cumin

1/2 tsp.Chili powder

2 Bay leaves

4 tsp. Tomato paste

1 1/2 cupDiced tomatoes with juice

1 1/2 quartsChicken stock

4-5 Corn tortillas, chopped

Salt to taste

Fresh ground black pepper to taste

6-8 oz. Chicken breast, meat, cooked and diced

2 Avocados, peeled and diced

1 cupMonterrey Jack cheese, shredded

2 cups Fried tortilla straw

Fresh cilantro sprigs to garnish

Method
Heat olive oil in a soup pot or large saucepan. Saute onions, garlic, red and green bell peppers, Anaheim chile and jalapeno pepper until tender. Add cumin, chili powder and bay leaves; continue to saute for 3-4 minutes. Stir in tomato paste and diced tomatoes, cook for 5 minutes. Add chicken stock and bring to a simmer. Reduce heat and simmer for 25 minutes.

Stir in tortillas and continue to simmer for 10 minutes. Remove bay leaves. Puree soup until smooth. Season with salt and pepper. Add cooked chicken meat.

For service, portion soup into a soup tureen or warm soup bowls. Garnish with diced avocado, shredded Monterrey Jack cheese, fried tortilla straw and cilantro sprigs.

Makes 8-10 Servings