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Ingredients
1 Cup yellow onion, chopped
2 Teaspoons minced garlic
2 Tablespoons vegetable oil
4 Cups chicken stock
1/4 Cup green pepper, chopped
1 (15 oz) Can tomato puree
1 Tablespoon jalape�o pepper, finely minced
1/2 Teaspoon salt
1/4 Teaspoon freshly-ground black pepper
1 Teaspoon sugar
1 Teaspoon chili powder, optional
1 Teaspoon Worcestershire sauce
1/2 Cup hot sauce, optional
4 Tablespoons flour
1/2 Cup water
1 Pound chicken, cooked & cubed
1 Cup cream
1/4 Cup sour cream
8 Ounces processed cheese, cut 1" cubes
10 (6") Corn tortillas, cut into 1/4" strips & fried
Cilantro, roughly chopped, optional
Instructions
Saut� oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock through hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.
Cut tortillas into 1/4" strips and fry in oil or spray with oil and bake at 400�F (while soup is cooking). Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup. Bring to a low boil then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165�F serving temperature.
When serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optionally garnish with freshly chopped cilantro.