Ingredients:
1 medium yellow onions, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green peppers (optional)
1 (15 ounce) cans tomato puree
1 teaspoon finely minced jalapeno peppers
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)
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.