Ingredients
16 ounce can tomatoes
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
2 TBs olive oil
2 clove garlic
4 tablespoons snipped cilantro
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs cooked chicken breast cut up
3 or 4 * chopped canned chipotle peppers
2 TBS adobo sauce (sauce included in can)
Optional:
shredded Monterey jack cheese
avocados cut up
Tortilla chips
Sour cream
Preparation
Heat olive oil in a skillet, add onion, garlic, celery, chipotle, adobo, cilantro and carrots. Sautee until veggies are tender. Stir in tomatoes, sugar, chicken broth. Add chicken. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired). Ladle soup over; serve immediately. Makes 8 servings.
