Chicken Tortilla Soup

1 1/2 Tbsp Olive Oil
1 1/2 C. Chopped Onion
1 Tbsp. Minced Garlic
1 28 0z. Italian Plum Tomatoes- drained & chopped
2 1/4 tsp. dried oregano
1 1/2 tsp. crushed red pepper flakes
6 C. Chicken Broth
1 C. Thinly Sliced Carrots
1/2 C. Cubed red bell pepper
1/2 C. Cubed yellow bell pepper
1/2 C. Celery
1 1/2 C. thinly sliced zucchini
3-4 chicken breasts, cut in 1/2 inch strips, cooked, shredded.
1/2 c. Cilantro, chopped
1 Tb. grated lemon peel
1 c. grated Monterey cheese

Heat oil, add onion and sauté about 4 min. Add garlic 1 min.
Stir in tomatoes, oregano, cumin, & pepper. Simmer 10 min, puree in blender, set aside.
Pour broth in pot bringing to a simmer, medium heat.
Add Carrots, bell peppers, & celery, 6 min.
Add zucchini, 3 min.
Add tomato mixture & chicken.
Season with salt & pepper.

Preheat overn 350 degrees
Line baking sheet with foil or spray.

tortilla strips: Bake until crisp. About 18 min, Can make ahead & store in airtight container.

Combine lemon peel and cilantro in small bowl. Add to soup.

Top with sour cream