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Categories:
yellow onion fresh garlic vegetable oil chicken stock green pepper tomato puree jalapeno pepper salt pepper sugar chili powder Worcestershire sauce hot sauce flour water chicken cream sour cream cheese corn tortillas fresh cilantro
Viewed: 42 - Published at: 9 years agoIngredients
- 1 medium yellow onion, chopped
- 2 teaspoons fresh garlic, minced
- 2 teaspoons vegetable oil
- 4 cups chicken stock
- 1/4 cup chopped green pepper (optional)
- 1 (15 ounce) can tomato puree
- 1 teaspoon finely minced jalapeno pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- 4 teaspoons flour
- 1/2 cup water
- 1 lb cooked chicken, cubed
- 1 cup cream
- 1/4 cup fat free sour cream
- 8 ounces processed cheese, 1-inch cubes
- 10 (6 inch) corn tortillas, 1/4-inch strips, fried
- fresh cilantro, roughly chopped (optional)
Method
- Saute oil, garlic and onions in large pan or Dutch oven until soft.
- Add ingredients 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°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.
- After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
- Optional: garnish with freshly chopped cilantro.
