Ingredients
-
2 tablespoons extra virgin olive oil, 2 turns of pan, plus some for brushing tortillas
-
1 large onion, chopped
-
3 celery ribs, chopped with greens
-
3 garlic cloves, chopped
-
salt and pepper
-
1 (28 ounce) can stewed tomatoes
-
1 (15 ounce) can tomato puree
-
2 cups chicken stock
-
3 tablespoons cilantro, chopped
-
1 green bell pepper, seeded and chopped
-
2 jalapeno peppers, seeded and chopped
Instructions
- Heat a medium soup pot over medium-high heat.
- Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes.
- Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
- Reduce heat to a simmer and stir in cilantro.