Chicken Tortilla Soup

Chicken Tortilla Soup

1 Rotisserie Chicken,cut up

1 medium onion, diced

1 poblano pepper, seeded and chopped

1/2 tsp cumin

1/4 cup fresh cilantro

2-3 cloves garlic

1 14 oz can fire roasted diced tomatoes

1 quart low sodium Chicken broth

Puree cilantro,garlic with a cup of chicken broth with a hand blender or blender, set aside.

Saute onion and poblano pepper until soft.

add cumin and cook for about 1 min. add puree,roasted tomatoes and remaining chicken broth. stir in cut up chicken, simmer 30.

Top with crunched up tortilla chips or tortilla strip chips, sliced avocado, grated Jack Cheese.

Curried Carrot Soup

1 tablespoon olive oil

1 medium onion , chopped

1 rib celery , chopped

1or 2 cloves garlic , chopped

2 pounds peeled baby carrots

1 tablespoon curry powder

1 teaspoon ground ginger

5 cups chicken broth

1 cup lite coconut milk

Salt and freshly ground pepper , to taste

Directions

Heat the oil in a large saucepan over medium heat. Saute onion, celery till golden brown, about 5 min, then add chopped garlic stir and continue sauteing for another minute.

Add the carrots and stir well. Stir in the curry powder and ginger and cook, stirring constantly, for about 30 seconds.

Add the broth and bring to a boil over high heat. Reduce the heat to medium-low and

partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.

In batches, transfer the soup to a blender or food processor, blend until smooth and pour the soup into a large bowl.

(If you have an immersible hand blender, you can purée the soup right in the pot.)

Return the soup to the pot. Stir in coconut milk over low heat just until the soup is very hot; do not simmer.

salt and pepper to taste. Serve hot.