Chicken Cheese Tortilla Soup
Source of Recipe
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List of Ingredients
10) 6" corn tortillas - cut into 1/4" thick strips
1 lrg. onion - minced
2 cloves garlic - minced
2 Tbls. vegetable oil OR olive oil
15 oz. can tomato puree
4 cups chicken broth
up to 1/2 cup hot sauce - to taste
1/2 med. green bell pepper - seeded, minced, optional
1 Tbls. minced jalapeno pepper - optional
1 tsp. Worcestershire sauce
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. chili powder - optional
1/4 tsp. black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup sour cream - low-fat okay
8 oz. process cheese food - cubed, low-fat okay
Recipe
-Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.
-In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
-Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
-Whisk flour/water mixture into soup.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
-Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
-Add cream, sour cream, and cheese to pot; stir until cheese has melted.
-Pour soup into bowls, pile tortilla strips into a "haystack" shape on top of the soup, garnish with cilantro.
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