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Madagascar Tortilla Soup

Ingredients:

½ cup each of diced vegetables: yellow onion, green bell pepper, red bell pepper and tomatoes 1 jalapeno pepper seeded, roasted and chopped (roast by browning on top of stove burner) ¼ cup roasted green chili diced 2 TBS. vegetable oil 2 TBS. chopped garlic 4 - 5 cups chicken stock 1 TBS. tomato paste 1½ tsp. ground cumin

1½ tsp. ground coriander 2 cups cooked chicken meat ½ cup chopped cilantro juice from 2 limes 1 TBS. Wildwood Blends All-Purpose Seasoning 6 corn tortillas, cut into ¼" strips 2 cups oil for frying -1 avocado peeled and diced, grated cheese, pickled jalapeno, cilantro and chipotle cream for garnish -3 TBS. corn starch for slurry

Saute the vegetables and chilies briefly in about 2 TBS. of vegetable oil until limp. Add the broth, garlic, cumin, coriander and tomato paste and bring to a boil. Reduce heat, add chicken and simmer.

Fry the tortilla strips in oil about 2 min until crisp drain and hold on side.

To finish the soup make a cornstarch slurry to add more body to the soup. Use 3 TBS. corn starch and a small amount of water to form a thin paste. Bring the soup back to a boil add the slurry slowly cook on high heat aprox. 1 min until thicker. Remove from heat add lime juice, cilantro and adjust seasoning with all-purpose blend. On top garnish with avocado, cheese, pickled jalapeno, cilantro and chipotle cream and fried tortilla chips.