Buffalo Chicken Tortilla Soup!
2 Corn Tortillas
1 Tablespoon Olive Oil
1 ½ Cups Diced Onion
1 ½ Cups Diced Celery
¼ teaspoon Fresh Cracked Pepper
1 Cup Diced Zucchini
½ – 1 pounds Uncooked, Diced Chicken Breast
1 Box Pomi Chopped Tomatoes (26.46oz or 750g)
1 Cup Chicken Stock
¼ Cup Franks Red Hot
½ Cup Fresh Cilantro Leaves for garnish
½ Cup Blue Cheese Crumbles for garnish
Preheat the oven to 350°F. Cut the corn tortillas in half, stack on top of one another, then cut into strips about ¼ inch thick. Spread on a cookie sheet, and bake for about 20 minutes, checking after 15, and until all the moisture is out of them and they are very crunchy. Heat a stock pot over medium heat, and add in the olive oil. Sauté the onions and celery for about 8 minutes, until they are soft and translucent, but not burnt. Add in the salt, pepper, zucchini and raw chicken, and cook until the chicken is almost cooked through, about 3 minutes. Add in the chopped tomatoes, chicken stock, and Franks Red Hot, and bring to a boil. Simmer for 5 minutes, until heated through very well. Divide into four bowls, and top with the crispy tortilla strips, blue cheese, and cilantro.