Chicken tortilla soup

1red bell pepper
1 tomato
1 onion
Salt
Olive oil

One large carrot
One small onion
One large stalk celery
Olive oil
Cilantro to taste
Spring of sage
1tsp salt and pepper
2 chicken breasts diced
1 quart chicken broth
1 can cream of onion soup
1/2c white wine
1 can hominy
8oz chopped mushrooms

Tortilla shells broken

Roast peppers, tomatoes and onion in oven with olive oil for 40 minutes on 325
Blend in food processor

Blend carrot, celery, and onion in food processor with olive oil and cilantro. Transfer to pressure cooker. Sauté for 5 minutes. Add pepper purée. Add chicken. Add broth. Pressure cook on high for 15 minutes. Release pressure. Add mushrooms. Add cream of mushroom. Add hominy. Add wine..

Slow cook for 3 hours.
Serve with crushed tortillas.