Pappasito's Chicken Tortilla Soup

2 cups chopped onion

1 cup chopped carrot

1 bunch cilantro STEMS diced

1 chipotle in adobo sauce diced plus 1 tsp sauce

1 pablano pepper seeded and diced

3 cloves garlic minced

1 28 oz can chopped tomatoes drained

1 can great northern (or black) beans drained and rinsed

2 cups shredded chicken

1 cup frozen corn (or 3 ears of corn cut in disks)

6 cups chicken stock

2 tsp cumin

2 tsp chili powder

1 bunch cilantro leaves chopped

juice of two limes

Tortilla Chips, crushed

Fresh avocado

Sharp cheddar cheese or queso fresco

Sour cream

Lime wedges

In a large stock pot drizzle in 1 Tb olive oil and saute onions and carrots until they become translucent, approx 10 min(add a sprinkle of salt).

Next add in cilantro stems, chipotle in adobo and sauce, pepper and garlic and saute 2 min(add in another sprinkle of salt).

Add in tomatoes, beans, chicken corn stock, cumin and chili powder and a heavy sprinkle of salt.

Allow to come to a boil then turn to med low and simmer for 45 min. 2 to 3 min before serving add in fresh cilantro leafs and lime juice.

To serve: In the bottom of your serving bowls place a hand full of crushed tortilla chips and ladle soup over.

Top with fresh avocado, sharp cheddar or queso fresco, dollop of sour cream and lime wedge.

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