Tortilla Soup with Pork (or Chicken or Vegetarian)

Tortilla Soup

1 cup shredded, cooked pork or chicken
2 tbsp cooking oil
1/2 red onion, finely chopped
1/2 green pepper, finely chopped
2 large cloves garlic, minced
1 tbsp chipotle seasonings (or 1 tbsp chipotle chiles in adobo)
4-5 cups chicken broth
1 can (14 1/2 oz.) diced tomatoes with juice
1 can (4 oz) chopped green chiles
4 tbsp fresh cilantro, chopped
1/2 cup crumbled queso fresco
Avocado, pitted, peeled and finely diced
1 cup tortilla chips, broken into small pieces

1. In Dutch oven or large skillet with lid, warm the oil. Add onion, garlic and green pepper and saute until softened, about 4-5 minutes.
2. Stir in chipotle seasoning, broth, tomatoes, tortilla chips and pork/chicken.
3. Raise the heat to medium, cover and simmer for 10 minutes.
4. Stir in the green chiles and cilantro.
5. Serve in bowls, topped with cheese and avocado .

Notes: This recipe makes 4 servings. The prep is a little time consuming (lots of dicing and chopping!), but it's worth it in the end. Next time I may add black beans and/or corn.

Recipe Origination: An adaptation of a recipe in "Simple Suppers" by Williams-Sonoma.