Emily's Chicken Tortilla Soup

1 cup diced onion
2 celery stalks, diced
1 red pepper, diced
1 green pepper, diced
3 cloves of garlic
1/3 cup salsa - you decide how hot
1 can diced tomatoes
2 cans chicken broth
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp cayenne
1/3 cup fresh cilatro, chopped
4 TBSP flour
4 TBSP sour cream
2 cups cooked diced chiken

In a stockpot or dutch oven, sautee onion, peppers and celery in a bit of EVOO for 5 minutes or until softened.
Add the garlic and sautee for 1 minute.
Add salsa, tomatoes and one can of broth and stir all together.
In a measuring cup, whisk the flour into the remaining can of broth until smooth and then add to the pot.
Then add the cilantro, chili powder, cayenne and cumin. S
tir in the sour cream until smooth and then add the diced chicken.
Simmer until all veggies are tender, or at least a hour to let the flavors mix.
Serve in a bowl and top with shredded cheese, diced avocado and crushed tortilla chips

Emily's notes: I like to make this a day ahead, the flavor is better. For my chicken I buy the bone-in breast with skin. I put EVOO all over and lots of salt and pepper and roast at 350 for 40 minutes. I pull off the skin and then dice the breast meat. I freeze in 2 cup portions, great for soups and casseroles.