Ingredients

2 Tablespoons extra virgin olive oil

1 large white onion, finely diced

3 cloves garlic, minced

1 carrot, peeled and very finely diced

1 stalk celery, very finely diced

1 15 oz. can diced or whole tomatoes

1/2 bunch cilantro, stems discarded

1 small can mild diced green chilies (I only use half of this)

4 cups chicken broth

1 Tablespoon cumin

1/4 tsp. ground coriander

Salt to taste

Pepper to taste

Top With:

cooked and shredded chicken

mozzarella, cheddar or jack cheese

guacamole

fresh pico

Corn tortilla strips (cut corn tortilla into thin strips, and then fry in oil until crispy. Season with salt)

Lime juice (my favorite part!)

Preparation

  1. Heat oil in large pot
  2. Sauté Onion until clear
  3. Add garlic, carrots and celery and continue to cook for a few minutes
  4. In a blender, combine tomatoes, cilantro, and chilies. Blend until smooth
  5. Add pureed mixture, broth and seasonings to the pot
  6. Cover and simmer for 20 minutes