Ingredients

The following ingredients have 4 Servings
  • 1 medium Yellow Onion (chopped)
  • 2 teaspoons fresh Garlic (minced)
  • 2 teaspoons Vegetable Oil
  • 4 cups Chicken Stock
  • 1/4 cup chopped Green Pepper (optional)
  • One 15-ounce can Tomato Puree
  • 1 teaspoon finely minced Jalapeño Pepper
  • 1/2 teaspoon Salt
  • 1/4 teaspoon freshly ground Black Pepper (to taste)
  • 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 pound cooked Chicken (cubed)
  • 1 cup Cream
  • 1/4 cup Sour Cream (to taste)
  • 8 ounces Cheese (cut into 1-inch cubes, to taste)
  • Ten 6-inch Corn Tortillas
  • Fresh Cilantro (roughly chopped (optional))

Instruction

  • Add oil to a large deep pan or Dutch oven.
  • Place on stove over medium heat.
  • Add garlic and onions.
  • Sauté until soft.
  • Add chicken stock, green pepper, tomato puree, jalapeño, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce.
  • Bring to low boil.
  • Reduce heat. Simmer 20 minutes.
  • While soup is cooking, cut tortillas into 1/4-inch strips.
  • Fry in oil or spray with oil and bake at 400ºF.
  • Sprinkle with salt, if desired. Set aside.
  • In a small cup, thoroughly mix flour and water to make a slurry.
  • Whisk slurry into soup.
  • Bring soup again to a low boil. Simmer 5 minutes.
  • Add chicken and cream. Simmer 5 more minutes.
  • Stir in sour cream and cheese (more or less of each, depending on taste).
  • Ensure 165°F serving temperature.
  • Spoon soup into serving bowls.
  • Pile prepared tortilla strips into a "haystack" shape on top of the soup.
  • Serve.
  • Garnish with freshly chopped cilantro.