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Cream of Tortilla Soup

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 2 (14-1/2-oz.) cans chicken broth
  
• 1/4 cup (1/2 stick) butter
  
• 1 medium onion, diced
  
• 1/2 cup celery, diced
  
• 2 cloves garlic, minced
  
• 1 medium tomato, chopped
  
• 2 Tbsp fresh chives, minced
  
• 1-1/2 cups crushed, unsalted tortilla chips
  
• 1 Tbsp flour
  
• 1/4 cup whipping cream
  
• 1 cup Monterey Jack cheese, grated
  
• 1 cup Cheddar cheese, grated
  
• 2 tsp chili powder
  
• 2 tsp ground cumin
  
• 1 cup cubed, cooked chicken (optional)
  






Instructions



1. Bring broth to a boil in small saucepan over medium heat.
   
   
2. In a medium saucepan, saute onion, garlic, and celery in butter. Reserve 1 tablespoon chopped tomatoes and chives for garnish. Add remaining tomatoes, chives, and tortilla chips. Saute 2 minutes; reduce heat to low.
   
   
3. Sprinkle flour over mixture and stir for 2 minutes. Stir broth into mixture; cover and bring to a boil. Reduce heat; stir in cream. If using cooked chicken, add to soup and heat through.
   
   
4. Add cheeses; stir until cheese is melted and well blended. Add herbs, season to taste, and ladle into soup bowls.
   
   Garnish with tomato, chives, and additional crushed tortilla chips.