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Ingredients
1 Cup yellow onion, chopped
2 Teaspoons garlic, minced
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
Using a large pan or Dutch oven, saut� garlic and onions in oil 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.