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Pickle Barrel Restaurant Tortilla Soup




Source of Recipe


Pickle Barrel Restaurant


List of Ingredients




1/2 cup olive oil
5 medium fire-roasted green chiles (see note)
1 medium onion, finely dice
1 large clove garlic, finely diced
2 medium carrots, finely diced
2 ribs celery, finely diced
1 cup diced, roasted red bell peppers, diced
2 medium zucchini, diced
2 tablespoons freshly chopped leaf oregano
1 tablespoon ground coriander
1/2 teaspoon ground cumin
6 cups chicken stock (about)
3 cups pureed sun-ripened tomatoes (may substitute 2 cups tomato juice)
1 cup diced smoked turkey
3 tablespoons freshly chopped cilantro
Tortilla chips for garnish
Sour cream and grated pepper jack cheese for garnish

Recipe



Heat oil in large stockpot. Add chiles, onion, garlic, carrots, celery, bell peppers and zucchini. Cook until tender, about 20 minutes. Add oregano, coriander and cumin and saute another 8 minutes. Add stock and tomatoes and simmer 1 hour, adding more stock if needed. Add turkey and simmer 20 minutes. Add cilantro and simmer 5 minutes. Serve garnished with tortilla chips, sour cream and grated cheese. Makes 8 to 10 servings.

Note: Fire-roasted chiles are available in several varieties.