Tortilla Soup

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   Saut onion, bell pepper and celery in the oil until onions are lightly browned. Add garlic. Stir briefly, then add the chili powder, cumin and oregano (if using) and cook for 1 or 2 minutes. Transfer to a heavy pot with a lid. Add the canned tomatoes, carrots, canned chilies, chicken pieces, chicken broth and water. Cover and simmer slowly. The longer and slower the simmer, the richer the broth. Taste the soup. If it seems thin, simmer another 1/2 hour until the broth is as rich tasting as you like. Adjust seasoning. Remove the chicken from the pot and cool enough to handle. Discard the skin and bones and return diced meat to pot.

* Per serving · 4 servings · Values may vary.

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