1 Large Deli-Roasted Chicken
1 large onion
1 fresh jalapeno
2 large carrots
4 cloves of garlic, minced or pressed
4 T. vegetable oil
1 ˝ t. ground cumin
2 t. chili powder
1 t. lemon pepper
1 t. salt
˝ t. beef bouillon granules
1 T. hot pepper sauce (Tabasco)
2 t. chipotle sauce
˝ c. flour
48 oz. Chicken Broth (I use low sodium Swanson’s Natural Goodness)
1 (14 oz.) can diced tomatoes
˝ bag frozen shoepeg corn
16 corn tortillas, cut in thin strips
1 avocado, chopped
Shredded Colby/Monterey Jack Cheese
Chopped Fresh Cilantro
Pull chicken off bone and shred/chop chicken into “oversized” bite size pieces. Reserve.
Chop onion, jalapeno and carrots in food processor.
Saute the onion, jalapeno, carrots, and garlic in oil in a large stockpot for 5 minutes. Stir in the cumin, chili powder, lemon pepper, salt, beef granules, hot pepper sauce, chipotle sauce and flour until mixed. Add the chicken broth, tomatoes, corn and reserved chicken. Mix well.
Simmer for 1 hour, stirring frequently.
Fry the tortilla strips in 1/4 inch oil or baked as in March/April Cooks Illustrated.
To serve, arrange several tortilla strips in a bowl. Spoon 1 T. each or sour cream and avocado over tortilla strips. Ladle soup over the layers. Sprinkle with shredded cheese and cilantro.