Ingredients:
Shredded chicken from 1 rotisserie chicken
2 T olive oil
1 yellow onion, chopped
2 celery stalks, thinly sliced
2 carrots, thinly sliced
4 large garlic cloves, chopped
3-5 cups chicken stock (depending on your preference for thickness)
1 28-oz can whole tomatoes in puree, crushed
2-4 seeded jalapeno peppers, diced
2 seeded habanero peppers, diced (optional)
1 T ground cumin
1 T ground chili pepper
Salt & pepper
6 corn or flour tortillas, toasted
1. Heat oil, onions, celery, and carrots in large pot over medium heat for 10 minutes.
2. Add garlic. After 30 seconds, stir in chicken stock, tomatoes with puree, peppers, salt, pepper, and spices to taste. Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
A note about the peppers: If you're a "live on the edge, bring on the spicy" type, add some of the jalapeno seeds and throw in the habanero peppers. If you like things a little tamer, leave out the habanero peppers and do not include seeds. This recipe gets spicier with time, so if you freeze it and come back a week later, it will be even hotter!
3. After cooking soup for 25 minutes, toast the tortiallas and cut into 1/2" x 2" strips. Stir the tortilla strips and chicken in with the soup. Add more spices and/or stock until you reach the right texture and spiciness. Enjoy!
This can be served with avocado slices, cilantro, and sour cream if desired.
