Chicken Tortilla Soup

The weather has turned in most parts of the country, and it’s time to warm up with some soup.  Chicken tortilla soup is one of my favorites, because its super flavorful but low in calories and high in veggies.  Here’s my recipe (this is a great time to use one of these rotisserie chickens):

Chicken Tortilla Soup

1 large onion, chopped

3 stalks celery, chopped

2 large carrots, chopped

1 poblano pepper (or bell pepper), thinly sliced

3 cloves minced garlic

2 jalapenos, seeded and ribs removed, finely chopped

2 tsp ground cumin

2 cups chicken breast chunks

1 15-oz can fire roasted tomatoes

1 quart chicken broth, plus 2 cups water

Juice of 1 lime

1 small bunch cilantro, rough chopped

Salt & pepper to taste

4 corn tortillas, cut into strips

Heat a large heavy-bottomed pot over medium heat.  Pour 1 Tbsp canola oil into the pot, then add onions, carrots, celery, jalapenos, peppers and a sprinkle of salt & pepper.  Saute 5-8 minutes, then add garlic and cumin and saute one minute.  Add can of tomatoes, broth, and water and bring to a gentle boil, then reduce heat to medium-low, cover, and let simmer until veggies are fork-tender.  Stir in the chicken, lime juice, and 3/4 of the cilantro.  Remove from heat and serve with tortilla strips and a pinch of cilantro on top of each bowl.