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.