Chipotle Chicken Tortilla Soup

"This is a simple, yet  delicious soup for any night of the week!  It's mild heat is sure to keep you warm in the upcoming cold months!"

2 tbsps of olive oil
1 small onion, chopped
1 small green bell pepper, chopped
salt & pepper
2 cloves of garlic, minced
1 can of diced chipotle tomatoes, UNDRAINED
3 cups of shredded, cooked chicken
1 tsp of ground cumin
                                                                         5 cups of chicken stock
                                                                         3 tsps of chicken boullion powder
                                                                         3/4 cup of salsa verde (use your favorite from the store!)
                                                                         2/3 cup of sour cream
                                                                         salt & pepper to taste
                                                                         1/4 cup of chopped, fresh cilantro
                                                                         1 bag of tortilla chips
                                                                         fried corn tortilla strips and shredded cheese (for garnish)

     In a large pot, heat the oil over medium heat.  Add the onions and bell peppers and cook for about 5 minutes.  Add salt and pepper.  Then add the garlic and cook for 1 minute longer.  Next, add the diced tomatoes, chicken and cumin.  Cook for about 3 minutes.  Then add the chicken stock, boullion powder, and salsa verde.  Bring to boil, then reduce heat and simmer for 10 minutes.  Add the sour cream and cook 5 minutes longer.  Taste the soup and add salt and pepper to taste.  At the last minute, add the cilantro and stir in.  To serve, crush a handful of tortilla chips and put them in the bottom of the bowl.  Top with the soup.  Garnish with the corn tortilla strips and shredded cheese, if desired.  Enjoy!