Chicken Tortilla Soup

Submitted by HBeachlady

Ingredients
1 1/2 carrots,
     •     peeled & diced
     •     3 stalks celery, chopped
     •     1/2 leek, chopped
     •     2 small cloves garlic, chopped
     •     1/2 tbsp olive oil
     •     2 medium tomatoes, roasted
     •     2 medium red bell peppers, roasted
     •     5 corn tortillas (15 cm diameter),
     •     roughly chopped 1/2 tsp epasote (South American herb, similar to coriander)
     •     1/2 small jalapeno pepper, roasted
     •     1 1/2 dried ancho chilies, stemmed and seeded
     •     1/4 cup tomato paste
     •     1/2 tsp chili powder
     •     1/2 tsp paprika
     •     1 1/2 litres chicken stock
     •     2 tbsp chopped fresh coriander


Garnish
Chopped avocado, chopped green onions, grated cheddar cheese, fried tortilla strips.
Method
     1.     Sauté carrots, celery, leek and garlic in olive oil until translucent.
     2.     Add tomatoes, bell peppers, tortillas, epasote, jalapeno pepper and ancho chilies. Sauté for 4 minutes.
     3.     Add tomato paste, chili powder, paprika. Sauté for 4 minutes.
     4.     Add chicken stock and simmer for 30 minutes. Stir constantly.
     5.     Place in a blender and purée until smooth. Strain
     6.     Season and add chopped coriander.
     7.     Garnish with chopped avocado, chopped green onions, grated cheddar cheese, fried tortilla strips.