Spicy Recipe - Chicken Tortilla Soup

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CHICKEN TORTILLA SOUP

4 cups chicken stock (low salt)

6 oz. boneless, skinless chicken breast cut into 1/4" strips

1/2 cup sliced onion

1/2 cup sliced red peppers

1/2 cup sliced passilla chiles or green peppers

1 cup diced Roma tomatoes

2 tsp. oregano

1/2 cup fresh cilantro

2 cloves chopped fresh garlic

1/4 tsp. cumin

12 corn tortilla chips (assorted colors)

1 chopped and seeded Jalapeño or Serrano chile

Bring the chicken stock to boil and add the chicken. Cook for 5 minutes and skim the top. Add vegetables and cook for 10 or more minutes. Chop the cilantro and oregano, reserving 4 sprigs of cilantro for garnish. Add the fresh herbs at the last minute and serve, garnishing the bowls with a sprig of cilantro and two chips.