Ingredients:
4 boneless skinless chicken breasts, cooked and diced
1 -2 tablespoon vegetable oil
1 large yellow onions, chopped
1 tablespoon minced garlic
2 tablespoons flour
1 3/4 tablespoons flour
3 cups water
1 (10 ounce) cans Rotel Tomatoes
1 (14 ounce) cans diced tomatoes
1/4 cup fresh cilantro
1/4 teaspoon sugar
1 tablespoon Tabasco sauce ( or less)
8 ounces cheddar cheese, shredded
4 -8 ounces tortilla chips
Directions:
Saute onion and garlic in oil. Stir in 2 tablespoons flour.
While simmering, whisk the rest of the flour with water and add to the onion and garlic saute. Simmer 10 minutes.
Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
Stir in sugar and Tabasco. Simmer 10 minutes.
Add cheese and let it melt (low heat).
Crumble tortilla chips into soup and let it set for 15 minutes before serving.
Serve with additional cheese and tortilla chips, if desired.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.