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Chicken and Smoked Tomato Soup


1 onion, dices
3 cloves garlic, minced
2 cups roasted chicken, pulled into 1-inch pieces
1 large can tomatoes, diced
6 cups chicken stock
4 bell peppers, smoked (or substitute diced canned chipolte pepper, which will make the soup much spicier)
1 cup sour cream (preferably Mexican sour cream)
Fried tortilla strips


Add the onions, garlic, chicken, tomatoes and chicken stock to a stock pot. Heat to a hard simmer over medium heat and cook for 30 minutes, or until the onions are completely cooked and the tomatoes are very soft. Add the roasted peppers or chipolte and simmer another 15 minutes. Stir in the sour cream. Serve immediately with a garnish of fried tortilla strips and a sprig of cilantro.

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