TOMATO AND TORTILLA CHIP SOUP

TOMATO AND TORTILLA CHIP SOUP image

Yield 6 servings

Number Of Ingredients 11

2 Tbs olive oil
2 lg onions chopped (about 4 cups)
3 cups chopped celery
8 lg garlic cloves, chopped (about 2 1/2 tbls)
2 tbl chopped seeded jalapeno chilis
2 tbls ground cumin
6 cups or moe of chicken stock or canned low salt chicken broth
1 15 oz can tomato sauce
1 1/2 cups chopped fresh cilantro
4 cups tortilla chips
lime wedges

Steps:

Heat oil in heavy large pot over medium high heat. Add onions and celery; saute until onions are tender and golden, about 15 minutes. Add garlic and jalapenos and saute 2 minutes. Add cumin and saute 1 minute. Add 6 cups chicken stock, tomato sauce and 1 cup cilantro; simmer 20 minutes. Stir in chips; simmer until chips are very soft, about 10 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return to pot. Bring to simmer. Add more broth to thin soup if desired. Season with salt and pepper. Sprinkle with 1/2 cup cilantro; serve with lime.