Tortilla Soup - cooking recipe

Ingredients

chicken pieces (backs and necks)*
1 large onion, peeled and thinly sliced
1 large green bell pepper, seeded and diced
2 stalks celery, chopped
2 cloves garlic, peeled and minced
2 Tbsp. oil
1/2 tsp. chili powder
1 tsp. cumin
1/4 tsp. oregano (optional)
3 to 4 carrots, scraped and cut into 1-inch chunks
14 oz. can diced tomatoes with juice
4 oz. can diced green chilies (Ortega brand)
8 c. chicken broth
4 c. water
salt to taste
fresh cilantro, washed and minced
Monterey Jack cheese, shredded
corn tortillas or tortilla chips
oil (for frying tortillas**

Preparation

Saut onion, bell pepper and celery in the oil until onions are lightly browned. Add garlic. Stir briefly, then add the chili powder, cumin and oregano (if using) and cook for 1 or 2 minutes. Transfer to a heavy pot with a lid. Add the canned tomatoes, carrots, canned chilies, chicken pieces, chicken broth and water. Cover and simmer slowly. The longer and slower the simmer, the richer the broth. Taste the soup. If it seems thin, simmer another 1/2 hour until the broth is as rich tasting as you like. Adjust seasoning. Remove the chicken from the pot and cool enough to handle. Discard the skin and bones and return diced meat to pot.