- This topic has 0 replies, 2 voices, and was last updated February 6, 2013 at 9:14 pm by .
- October 14, 2009 at 3:00 pm #277375
1 medium yellow onion, chopped (1 cup)
2 teaspoons fresh garlic, minced
2 tablespoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
1 (15 ounce) can tomato puree
1 tablespoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon granulated sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 tablespoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)
Sauté oil, garlic and onions in large pan or Dutch oven until soft.
Add numbers 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees 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 degrees F serving temperature.
After serving soup, pile tortilla strips into a “haystack” shape on top of the soup.
Optional: garnish with freshly chopped cilantro.
Yield: Six to eight portions
- February 6, 2013 at 9:14 pm #436157
this looks yummy…definately will make this!
- You must be logged in to reply to this topic.