Tortilla Soup Giraud

1 1/2 onions 

1 bell pepper, diced 

2 carrots, sliced in thin rounds 

1/4 celery bunch, diced 

2 potatoes, diced 

1 1/2 quarts chicken stock, heated 

3/4 c. cooked garbanzo beans 

2 T. chili powder 

1 T. comino (ground cumin) 

1 tsp. white pepper 

1 tsp. granulated garlic 

1 lb. chicken meat, cooked 

2 T. fresh cilantro, chopped thin 

slices of lime, avocado, and fried tortilla strips for garnish 

Sauté onion and bell pepper in small amount of oil for 60 seconds. Add carrots, celery, and potatoes and sauté for two minutes. Add hot chicken stock and seasonings, and simmer for five to 10 minutes, or until vegetables are tender. Add garbanzo beans. Finish by adding chicken and fresh cilantro. Garnish with fried tortilla strips, lime, and avocado. Nutritional analysis per serving, based on the use of canned chicken broth (eight servings) without garnishes: 367 calories, 41 g protein, 12 g fat, 22 g carbohydrates, 1,417 mg sodium, 52 mg cholesterol.