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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cheese Chicken Tortilla Soup Recipe

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This recipe for Cheese Chicken Tortilla Soup is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper
15 ounces 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
4 teaspoons 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) yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped
Directions:
Directions:
Saute oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock, tomatoes, peppers, and seasonings.

Mix flour with water, removing lumps. Add to soup mixture, and bring to a low boil to thicken. Stir in chicken, cheese, cream, and sour cream. Simmer 30 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.

Garnish bowls of soup with cilantro and tortilla strips.

 

 

 

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