tortilla soup
INGREDIENTS
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4 Tablespoons extra virgin olive oil
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1/2 yellow onion, chopped
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3 big carrots
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2 Tablespoons cumin
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cajun seasoning (Tony Chachere’s) and freshly ground pepper to taste
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6 cups homemade chicken stock or store bought broth
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1 small roasted chicken (I like the already-made rotisserie chickens from Byerly’s) skin and bones discarded, meat shredded
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1 (14.5 oz) Muir Glen organic fire roasted, diced tomatoes +juice
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1 (7 oz.) can roasted green chilies
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1/2 cup dry white wine
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zest and juice of 1/2 lime
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Fixings:
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steamed jasmine or basmati rice
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1 avocado, cut into chunks
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Serrano pepper slices (or chopped)
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shredded pepper jack cheese or colby/cheddar jack
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chopped cilantro
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thin slices of purple onion
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homemade tortilla strips or store bought corn chips, crumbled
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Sriracha hot sauce
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