Somersizing Chicken Enchilada Soup - cooking recipe

Ingredients

1 walla walla onion, peeled (Vidalia or other sweet is fine)
4 garlic cloves, peeled (or 3 tsp minced jarred garlic)
1 (4 ounce) can diced green chilies
6 cups chicken broth (3 cans)
2 tablespoons olive oil
2 teaspoons red chili powder
2 teaspoons ground cumin
1 (4 ounce) can tomato paste (may freeze the rest for later use in zip loc bag, depending on taste)
1 lb rotisserie-cooked chicken, shredded (1lb thinly sliced chicken breast or 7-8 chicken tenders)
1 cup cheddar cheese, grated
1 lime
salt and pepper
4 corn tortillas (Only for use if making a Level TWO meal, see below) (optional)
GARNISH
sour cream, full fat
cheddar cheese, shredded
scallion, chopped
tomatoes, diced

Preparation

Puree first 3 ingredients together in food processor.
Heat stock pot with olive oil add the puree, chili powder, cumin and tomato paste, saute stirring constantly about 1 minute.
Add broth and let simmer for 15 minutes. (You can simmer longer to enhance flavors).
Add in thinly sliced chicken breast (or shredded rotisserie) and simmer about 15 more minutes.
Add in lime juice, salt and pepper (a few dashes of Tabasco are good too) to your liking.
3.Before serving stir in a cup of cheddar cheese until melted.
4.Ladle into serving bowls and garnish with full fat sour cream , more cheese, diced tomatoes and scallions.
****FOR LEVEL 2:.
After step 1 add 4 broken up corn tortillas (toasted in oven).Simmer for additional 10 minutes then puree with hand held blender.
Continue on to step 2.****.