Tortilla Soup

Ingredients

• 1 medium bell pepper chopped
• 4 cups vegetable stock (or vegetable broth)
• 1  chipotle sauce dried with warm water) chopped
• 1 teaspoon cilantro leaves chopped
• 2  chicken breast strips/pre-cooked/chopped cooked chopped
• 2 teaspoons cumin 
• 6 small flour tortilla (or corn)
• 1 tablespoon garlic minced
• 2 medium jalapeno chopped (seed if you don't want heat)
• 1 tablespoon juice of lime 
• 2 tablespoons cup heavy whipping cream (or cream)
• 1 tablespoon cooking oil 
• 0.5 cup onion chopped
• 1.5 teaspoons oregano dried
• 1 tablespoon chili powder red
• 1 teaspoon salt to taste ()
• 1 tablespoon cream sour
• 3 medium tomatoes diced
• 1 tablespoon vegetable oil 

Equipment

• bowl
• ladle
• pot
• blender

Directions

1. Heat 1 tablespoon of oil in a large soup pot.
2. Add onion and cook until softened.
3. Add garlic, cook 30 seconds.
4. Add all chopped peppers cook until soft.
5. Add cumin, oregano, red chili pepper, tomatoes.
6. Add stock.Bring mixture to a simmer and cook 10 minutes.Puree the soup in blender.
7. Add pureed soup back to soup pot.
8. Add chopped chicken to mixture.Simmer this for 10 minutes.
9. Add milk, and stir until heated through.Stir in the lime juice.Taste for seasoning, add salt as needed.
10. Cut tortillas into 1/4 inch strips and fry them in 1 tablespoons of oil.To serve, ladle soup into 4 soup bowls.Top with tortilla strips, sour cream and cilantro.