Kat's
Tortilla Cheese Soup
1 cup chopped yellow onion
2 tsp. minced garlic
3 Tbs. vegetable oil
4 cups chicken broth
15 oz. can tomato puree
1 tsp. granulated sugar
Salt & pepper
2 tsp. Worcestershire sauce
1/3 cup hot sauce
Sauces Mexican
1/4 cup chopped green pepper
1 Tbs. minced jalapeno pepper
2 tsp. chili powder
1/4 cup all-purpose flour mixed with 1/2 cup water
1 Lb. cooked chicken - cubed
1 cup heavy cream
1/4 cup fat-free sour cream
8 oz. processed cheese food - cut in 1" cubes
(10) 6" corn tortillas - cut in 1/4" strips
Sauté garlic and onions in oil in pan
until soft.
-Add next 10 ingredients to pot, bring to a boil, reduce heat, and simmer 20
minutes.
-Whisk flour/water mixture into soup.
-Bring to a boil, reduce heat, simmer for 5 minutes.
-Add chicken and simmer for 5 minutes.
-Add cream, sour cream, and cheese; stir until cheese is melted.
-Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking
spray and bake in a 400 degree oven until crisp. Sprinkle with salt if desired.
-Pour soup into bowls, pile tortilla strips into a "haystack" shape on
top of the soup, garnish with cilantro.
The
world is moving so fast these days that the man who says it can't be done is
generally interrupted by someone doing it.
- Harry Emerson Fosdick