Cafe Rio Tortilla Soup

I was craving soup the other day.

Warm, gooey, chicken and vegetable soup.
Cafe Rio sounded soooo good.

But too much effort to drive 20 minutes for soup.

So I found this recipe HERE.

Made it for dinner and it was sooo good.

I adjusted some of the ingredients to taste (Burke hates cilantro, I LOVE garlic, and there was no coriander to be had).
I also added some cubed avocado (got that from the food coop I joined and also LOVE).
MMMMM. Good stuff.

Cafe Rio Soup
(4 WW points/serving with the avocado and fat free mozzarella on top).
from the "I Love To Eat Good Food" Blog
2 tablespoons extra virgin olive oil
1 large white onion, finely diced
3 cloves garlic, minced
1 carrot, peeled and very finely diced
1 stalk celery, very finely diced
1 15 oz. can diced or whole tomatoes
1/2 bunch cilantro, stems discarded
1 small can mild diced green chili's (I only used half of this)
4 cups chicken broth
1 Tablespoon cumin
1/4 tsp ground coriander
Salt to taste
Pepper to taste
Heat oil in large pot. Saute onion until clear. Add garlic, carrots and celery and continue to cook for a few minutes. In a blender, combine tomatoes, cilantro and chili's. Blend until smooth. Add pureed mixture, broth and seasonings to the pot.
Cover and simmer for 20 minutes.

Top with:
cooked and shredded chicken
mozzarella, cheddar or jack cheese
guacamole
fresh pico
corn tortilla strips (cut corn tortilla into thin strips, then fry in oil until crispy. Season with salt)
lime juice