We had a Garden Gal listener anonymously send us a wonderful sounding recipe for Chicken Tortilla Soup, so we thought we would share it with you. Enjoy!
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Little girl chef

Chicken Tortilla Soup
I found my long lost recipe for Chicken Tortilla Soup. This is great because it uses all those things we have a glut of this time of year!

8-10 Peppers such as Jalapeno, Poblano, Anaheim – or others like these (I suggest starting with two jalapenos).
2 Onions
4-5 Garlic Cloves
4 Tomatoes
4 Chicken Bouillon Cubes
1 T. Chili Powder
1 tsp. Cumin
1/8 C. Oil
1 Large Chicken Breast, Cooked
5 Corn Tortillas (or more!) cut into 1/2 in. Wide Strips
Shredded Cheese Such As Monterey Jack and Cheddar

Chop all veggies and saute in oil
Add tomatoes and seasonings. Cook down a bit, using an immersion blender to liquefy.
Salt to taste, if needed.
Shred chicken and add to soup, turn to low and simmer together. Be careful not to scorch (it will turn bitter).
Lightly fry tortilla strips until light golden (in several batches).

Serve soup in bowl, sprinkle tortilla strips, then cheese and enjoy!

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