My Top Picks

Chicken Tortilla Soup

Source: Appleton Post Crescent

Amazingly delicious!

Ingredients

  • 10 six-inch corn tortillas cut into 1/4-inch thick strips
  • olive oil
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • 2 Tbls. canola oil
  • 15 oz. tomato puree (or tomato sauce)
  • 4 c. chicken broth
  • 1 Tbls. hot sauce (Tabasco or Cholula)
  • 1/2 med. green pepper, seeded, minced
  • 1/2 med. red pepper, seeded, minced
  • 1 Tbls. minced jalapeno pepper
  • 1 t. Worcestershire sauce
  • 1 t. white sugar
  • 1 t. cumin
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 1/4 c. unbleached all-purpose white flour
  • 1/2 c. warm water
  • 1 lb. boneless, skinless pre-cooked chicken, cubed or shredded (See Note)
  • 1 Tbls. chopped fresh cilantro
  • 1/2 c. frozen corn, optional
  • 8 oz. 2% Velveeta cheese, cubed (regular works too)
  • 1 c. heavy whipping cream
  • 1/4 c. low-fat sour cream

Instructions

Lightly brush tortilla strips with olive oil and bake in a 400 degree oven until crisp (about 5-7 minutes). Lightly salt and set aside.

In a large pot over medium-high heat, sauté onions in oil until soft; add garlic and sauté for 2-3 more minutes.

Add tomato puree or sauce, chicken broth, hot sauce, green and red peppers, jalapeno pepper, Worcestershire, sugar, salt, pepper and cumin. Bring to a boil, reduce heat to med-low and simmer for 20 minutes. Stir occasionally.

Using a whisk, mix flour and water; add mixture to soup. Stir using whisk; bring to a boil over med-high heat, then reduce heat to low and simmer for 5-10 minutes until thick, stirring constantly.

Add chicken and cilantro to pot and continue to simmer for 5 minutes, stirring occasionally. Add frozen 1/2 cup frozen corn at this time, if desired.

Add cheese and stir until melted. Remove pot from burner and stir in cream and sour cream. Return to burner and continue to heat on low for a couple of minutes to warm the creams. Do not boil, or they will curd.

Pour into soup bowls, pile tortilla strips into a haystack shape on top of the soup.

Serves 8-10.

NOTE: I sometimes add some frozen corn to this soup to make it a little heartier.

I season 1 lb. chicken breasts with Pensey’s Southwest seasoning and bake in the oven at 350 degrees for about 50-55 minutes, until done and juices are clear. Cool, shred and refrigerate until ready to make soup.