Tortilla Soup

Serves 6.

Ingredients:

8 tomatoes

4 tablespoons extra virgin olive oil

1 medium white or yellow onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

8 cups chicken stock (low-sodium if you are watching your salt)

1 dried ancho chile pepper

1 15-ounce can whole peeled tomatoes

Kosher salt and freshly ground pepper

2 teaspoon cumin

1 pre-cooked rotisserie chicken

1 (18 ounce) package frozen corn

1 jalapeno, diced

For garnish:

Avocado slices; tortilla strips; tomato pieces; chopped cilantro; shredded cheese; sour cream; lime wedges

Instructions:

Preheat oven to 350 degrees. Slice the tomatoes in half. Spread 1 tablespoon olive oil on a cookie sheet, and arrange the tomatoes on top, skin side up. Drizzle another tablespoon of oil over the tomatoes. Roast tomatoes for 30 minutes, until skins are wrinkled.

Heat the remaining olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, cumin, and chili powder, (and jalapeno if desired), and sauté for 5 minutes, until the vegetables are soft. Add chicken stock and the ancho chile pepper. Bring to a boil over medium-high heat. Cover, decrease heat, and simmer for 15 minutes. Remove the ancho chile. Discard the stem. Place the chili, canned tomatoes with their juices, and roasted tomatoes into a food processor and blend until smooth. Transfer the mixture to the soup and simmer for about 20 minutes.

Cut meat off pre-cooked chicken. (Just use the white meat if you want to minimize fat and calories.) Shred chicken using your fingers or a fork.

Add salt and pepper to taste. Add chicken and frozen corn. Simmer for about 5 minutes and then serve. Garnish with various ingredients. ENJOY!!