Opa’S Smoked Chicken Tortilla Soup

Opa’s Smoked Chicken Tortilla Soup

•1 Opa’s Smoked Chicken
•2 ears fresh corn
•2 quarts canned chicken broth
•1 green bell pepper, diced
•1 medium onion, diced
•2 stalks celery, diced
•2 carrots, diced
•4 ounces tomato paste
•2 cups corn tortilla chips, crushed
•1 zucchini, halved lengthwise and sliced thin
•1 Tbsp dried cilantro
•salt and pepper to taste
•3 to 4 Tbs olive oil

Place Opa’s Smoked Chicken in a large pot with one quart of the chicken broth and bring to a boil, reduce heat and simmer for about 30 minutes. Remove from heat and drain, reserve stock. Cut Opa’s Smoked Chicken into bite size. Let cool and remove bones. Add to a large stock pot and bring to boil. Meanwhile shuck the corn and cut off the kernels, discarding the cobs. Prepare veggies. In a large skillet, heat and add oil; saute veggies about 10 to 15 minutes. Add to stock pot, add second quart of broth and bring to a boil. Lower the heat and add rest of ingredients and simmer for 10 minutes. Spoon into serving bowls and top each bowl of soup with cheese and tortilla chips, crushed roughly. Garnish with corn tortilla chips and shredded Mexican cheese.