creamy chicken tortilla soup

2 chicken breasts cooked and shredded
2 Tablespoons melted butter
1 qt chicken stock
1 Medium Spanish onion, diced, (2 cups)
1 Medium red bell pepper, diced (1 cup)
2 Medium carrots, diced (1 cup)
2 Anaheim peppers, diced (3/4 cup)
2 Cloves garlic, minced (1 tablespoon)
4 6-inch yellow corn tortillas, diced (1 1/2 cups)
juice of 2 large limes (3 tablespoons)
1 Tablespoon salt
1 Teaspoon chili powder
1 Teaspoon ground cayenne pepper (optional)
2 Tablespoons minced fresh cilantro

Tortilla Strips
2 Cups vegetable oil
6 6-inch yellow corn tortillas

Garnish

1 cup shredded Monterey Jack cheese

2 avocados, diced

Heat 1 tbs canola oil in a large skillet over medium heat. Saute onion, peppers, carrot and garlic in hot skillet for 10 minutes over medium heat.

Simmer stock for 30 min in a large pot and add sauteed vegetables, 1 1/2 cups diced corn tortillas, lime juice, salt, chili powder and cayenne pepper (optional)  Simmer for 30 minutes until vegetables are tender.  Using an immersion blender blend the soup base until smooth and creamy.

Simmer about 30 mintes and then add cilantro and chicken until heated through.

Heat 2 cups of vegetable oil in medium saucepan.

Crispy Tortillas Strips

Stack 6 small corn tortillas into 1/4-inch strips. Fry strips, half at a time, until crunchy. About 4-5 minutes. Drain on paper towels.

Combine seasonings for strips (chili powder, cayenne and salt) in a bowl. Toss tortilla strips with seasoning until strips are coated.

Serve bowls of soup topped with a 2 tablespoons of shredded Jack cheese, about 2 tablespoons of diced avocado. Top with a handful of tortilla strips.

Yields 8 servings