gluten free chicken tortilla soup with mikey's strips

Ingredients:

• 2 Mikey’s tortillas
• 1 cup pulled chicken from a rotisserie chicken
• 1 rib celery chopped
• 1 small shallot chopped
• ½ green pepper chopped
• ½ cup frozen corn
• 2 cups chicken broth
• 1 tsp fresh chopped cilantro
• ½ tsp dark chili powder
• ¼ tsp cumin
• ½ cup canned red beans
• 2 tsp extra virgin olive oil
• Salt and pepper to taste

Directions:

1. Heat a soup pot on medium heat
2. Add oil, shallot, celery, corn, pepper and chicken and cook
3. Season with chili, cumin, cilantro, salt, and pepper
4. Add broth and beans
5. Bring to a boil, then reduce to a simmer and cook 1 hour
6. Cut Mikey’s tortillas into thin strips
7. Bake in a 350 degree oven until golden brown (about 15 minutes)
8. Sprinkle with salt and pepper
9. Place soup in a bowl and top with tortilla strips