Tortilla Soup

Jullian Pexton

2 TBS vegetable oil
1 C diced yellow onions
2 TBS chopped fresh garlic
1 1/2 C finely chopped celery
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. chili powder
1 (49-oz.) cans chicken stock
1 (19-oz.) Las Palmas mild green enchilada sauce
3 C shredded cooked chicken breast
1 can Green Giant corn (Do not drain)
1 can black beans (Do not drain)
2 (4-oz.) cans Ortega diced green chiles ( opt. this is for spice)
Pepper to taste
Kosher salt to taste
Sour cream
1 C cilantro, coarsely chopped
8 corn tortillas, sliced into long 1/4 inch wide strips


TORTILLA CHIPS FOR SOUP
1/4 C of vegetable oil
Tortilla strips
Heat vegetable oil in a pan. Lightly fry the tortilla strips and when done place on paper towel to remove excess oil.

Cook chicken and cool. When cooled, using your fingers to shred chicken breast into long thin strips and set aside. In a large pot sauté garlic, celery and onion in oil until onions are clear. Add stock, chiles, oregano, cumin, and chili powder to sautéed ingredients. Bring to a boil and add enchilada sauce, reduce heat to medium low and simmer for 15 minutes to blend flavors. Add
corn and beans and cook for 5 more minutes. Add chicken last and simmer for 3 more minutes over medium heat. Place tortilla strips in large bowl and top with cheese. Ladle soup on top of chips and cheese. Garnish soup with sliced avocado, fresh cilantro, sour cream, chips and
cheese. Serves Six.