Chicken Tortilla Soup

This is another of the wonderful recipes from my stepmother's cook book "Sharing the Table at Garland's Lodge". This is the lodge where I grew up and holds many of my memories. I made a few changes, but it is based on that recipe. It is a great soup for a cold day.

2T olive oil
1+ 1/2 sliced celery
1 +1/2c carrots, sliced
1 + 1/2c diced onion or Leeks
1t salt
1t sage
1t thyme
1t oregano
2t cumin
1T ancho chile puree or 2t chile power chyenne or chili
1/3 t cinnamon
1 + 1/2c canned tomatoes, diced
7c chicken broth (can use any broth or even water)
1c small diced zucchini
1+1/4 cups diced sweet or red potato (optional)
2T diced green chilies or jalapenos (optional for heat)
1/2 c orange juice
1 to 2 T lemon or lime juice
1/3 c chopped cilantro
2 shredded cooked chicken breasts
1 to 1+1/2 C shredded cheese, cheddar or jack work well
Tortilla chips or strips

In large stockpot warm olive oil, over medium heat then add celery onion/leeks, and carrots cover and sweat for 5 minutes. Then stir in spices, salt, puree, tomatoes and cover cook 5 more minutes, add water/broth and bring to a gentle boil then reduce heat and book about 20 minutes. Add zucchini, potato and green chiles - cook additional 15 minutes or until potato is tender. Add juices and cilantro and chicken - more salt if needed then serve with cheese and chips on top. Avo slices are good too as well as sliced radishes.