More soup coming out of my kitchen

I made a very spicy Tortilla Soup for dinner this evening, using a recipe that I tuned to my own personal preference. I started by fire roasting two Poblano Peppers, which I then peeled and chopped. I added that to a hot pan with a little Olive Oil, one chopped Spanish Onion, 4 cloves of minced garlic, one chopped  Jalapeño, and two diced tomatos. I let those “fry” in the pan for approx 5-8 minutes, adding my own fresh ground chili powder, some ground cumin, and salt & pepper. I then added close to 4 cups of chicken stock to the pan and allowed that to simmer and thicken for about 30-40 minutes. Then it was into the food proccesssor for a quick spin. It was served with sliced Avacado, some Montery Jack cheese, some Parsely, and a few slices of Jalapeño.

It came out great and had a lot of heat, maybe a bit too much for casual soup enjoyment. The smokiness of the Pablano Pepper really stood out, as well as the freshly ground chili powder, but you also got some sweetness form the onion and tomato which provided a nice balance. I;m thinking it might be perfect to pour over a burrito and serve it like an Enchilada.