Spicy Tortilla Soup

• 2 cups chicken stock
• 1 cup veggie stock
• 1 1/2 lb fresh, ripe tomatoes, seeded and chopped¹
• 1 jalapeno, seeded and minced
• 1 medium yellow onion, diced
• 3 - 4 cloves garlic, crushed
• 1 1/2 cups shredded, cooked chicken^2,3
• 1/4 cup shredded cheese
• 1 tbsp fresh cilantro, minced OR 1/2 tsp dried cilantro
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp thyme
• oil
• salt
• sour cream
• Flour-Corn Tortillas, cut into 1/4" strips and fried or baked until crispy

In a medium saucepot set over moderate heat, saute onions in oil with a pinch of salt until tender. Add garlic and jalapeno, continue to saute for another 2 - 3 minutes until everything is tender and fragrant. Season with cumin, oregano, thyme and dried cilantro (if using), deglaze with a bit of chicken stock.

Add chopped tomatoes, remaining chicken stock and veggie stock. Stir well. Bring to a simmer, increasing heat if necessary, and simmer for 10 minutes. Puree roughly with an immersion blender or in batches in a regular blender (return to the pot when finished). Stir in chicken, fresh cilantro (if using), lime juice and cheese. Cook for 2 minutes more.

Serve with a garnish of tortilla strips and sour cream.

Notes:

1. Roughly a bit less than a 28 ounce can of tomatoes. You can use it all easily.
2. Like leftovers from a roast chicken or a rotisserie chicken.
3. If you're vegetarian, use cooked black beans instead and add them with the tomatoes. A tablespoon of nutritional yeast is also great (I used this myself).