TORTILLA SOUP​

Fire roast tomatoes and bell peppers to add an extra layer of flavor. Tortilla pieces are added last minute and are not cooked with soup.  Add sour cream to cool the spiciness.  ~Richard

OUP BODY
1 cup diced Celery
2 cloves minced Garlic
1 cup diced Carrot
1 cup Corn kernels, fresh or can
1 cup diced Bell Pepper - red, orange and/or yellow (for color)
1 tsp Vegetable oil, Can substitute with olive oil
2 cups Roasted Chicken, pre-roasted from grocery, remove meat and chop into bite sized pieces. Reserve remaining bones and skin for Stock Base (below). (2 to 3)

STOCK BASE
3 quarts Chicken Stock, low sodium
3 stalks Celery, roughly chopped
2 Carrot, roughly chopped
2 Bay Leaf
1 Chicken Bones/Skin from pre-roasted chicken (above)

SOUP BODY:
Pre-heat the oven to 350 degrees.
Mix together garlic, bell peppers, celery and carrots in a bowl and add a one teaspoon of oil to coat. Place on foil lined sheet pan and set aside. Place chicken bones and skin onto a foil lined sheet pan. Cook until bones are browned and vegetables are soft.

STOCK BASE:
Heat stock in a large, heavy stockpot. Place carrots, celery and bay leaves together in a piece of cheesecloth and tie securely. Place into stock and bring to a boil. Reduce heat to low and simmer. When chicken bones, skin have roasted, add to stockpot including any juices. Simmer another 30 minutes.

SOUP BASE:
In another heavy stockpot, sauté bacon until browned and fat has rendered. Remove and discard bacon. Sauté onions in bacon grease until translucent, add wine and reduce to one third. Add fire-roasted tomatoes and their juice, chipotle chilies, chicken, cumin and chile powder. Simmer until veggies in oven are done. Add roasted veggies to simmering tomato and chicken mixture.

SOUP ASSEMBLY:
Remove cheesecloth, bones, skin from chicken stock. Strain stock and add to soup mixture, add lime juice and season with salt and pepper. Simmer for twenty minutes. Skim any fat from the surface.