Cafe Rio Soup

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 use 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 (my favorite part!)