Cook Your…Chicken Tortilla Soup!
Here is my wonderful recipe for Chicken Tortilla Soup! I will warn…it’s sort of, um, er, not exactly calorie free….but ENJOY! Also, you should be warned that you will need a couple of hours to make this. I suggest serving it with warm cornbread or cornbread muffins! Bottom line is however, I promise you will love it!
Ingredients:
- 1 large yellow onion, chopped
- 1 Tablespoon fresh garlic, minced or pressed
- 1 Tablespoon vegetable oil
- 7 cups chicken stock
- 1 large can (1lb 12 oz) ounces can tomato puree
- 1-2 finely minced jalapeno pepper (depending on how spicy you like it)
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoon sugar
- 2 teaspoon Worcestershire sauce
- 2 teaspoon hot sauce
- 1/4 – 1/2 cup flour
- 1/2 – 1 cup water
- 1 pound cooked chicken, cubed or pulled
- 1 can low sodium whole kernel corn
- 1 1/2 cups cream
- 1/2 cup non-fat sour cream
- 8 ounces Velveeta, 1-inch cubes
- 8 oz shredded cheddar cheese
- Tostitas “Dipping Strips” tortilla chips
- Fresh cilantro, roughly chopped
Directions:
Saute oil, garlic and onions in large soup pot or Dutch oven until soft.
Add ingredients 4 through 11. Bring to low boil, then reduce heat and simmer 20 minutes.
Thoroughly mix flour and water in a separate bowl, then whisk into soup. The amount you put in the soup should depend on how thick you like your soup. Bring to a low boil, then simmer 5 minutes.
Add chicken and corn. Simmer 5 minutes.
Stir in sour cream and cheeses. For the Velveeta, I suggest pre-melting it in the microwave to shorten cooking time. Ensure 165 F serving temperature.
Add cream last.
After serving soup, pile tortilla strips into a “haystack” shape on top of the soup.
Garnish with freshly chopped cilantro.
Let me know what you think!
This sounds really delicious!
Gotta try it!