Chicken Tortilla Soup

I was watching Food Network about 2 years ago and saw someone making a Chicken Tortilla Soup, that looked so delicious, I had to know what was in it and how they made it. I watched this episode about 10 times (Thank you DVR!), made my own adjustments and VOILA! The best thing about this recipe is that it makes a lot, is very low fat and really good for you (LOTS of veggies). Enjoy!

Chicken Tortilla Soup

2 tablespoons olive oil
½ large yellow onion, chopped
1 tablespoon chopped garlic
1 Poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 Anaheim pepper, seeded and chopped
1 bunch cilantro, chopped
1 teaspoon kosher salt
2 tomatoes, seeded and chopped
1 zucchini, shredded
1 yellow squash, shredded
2 quarts chicken broth
1 (12 ounce) can V-8 juice
1 ½ cups diced potatoes
1 (8 ounce) can tomato sauce
2 boneless and skinless chicken breasts, cooked and shredded
Salt and pepper, to taste
3 to 4 corn tortillas cut into pieces

Garnish:
Corn Tortillas
Avocado
Cilantro

Sauté garlic and onions and until translucent, this will take about 5 minutes. In a food processor, grind peppers, cilantro and salt. Add pepper mixture, tomatoes, zucchini, and yellow squash in the pot. Cook about 5 minutes. Add remaining ingredients, except torn tortillas, and cook for 30 to 45 minutes. Five minutes before serving, add torn tortillas. This will thicken the soup slightly. Serve hot with your choice of garnishes.