Tortilla Soup
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Wednesday, 22 June 2011 01:56
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Excellent!!

Submitted by:  John Keife

Ingredients:

  • 1 roasted chicken from grocer’s deli
  • 1 ¼ sticks butter
  • 1 tsp olive oil
  • 1 large onion, chopped
  • 6 pods garlic, minced
  • 1 can chopped Rotel tomatoes and green chilies
  • ½ cup flour
  • 1 8-ounce cans tomato sauce
  • ¼ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cumin
  • ½ tsp chili powder
  • 3 cups of chicken stock, from roasted chicken
  • 1 can nacho cheese soup
  • 1 can cream chicken soup
  • 4 ounces of Half & Half
  • ½ pound Kraft or Velveeta Mexican or jalapeno cheese
  • 1 tsp fresh cilantro, chopped
  • ¾ cup sour cream
  • 6 6”-round corn tortillas, cut into strips and fried briefly in oil until crispy and slightly browned
  • 1 large avocado, peeled, seeded, and sliced thinly
  • ½ cup Chopped fresh green onion tops

Instructions:

  1. Place roasted chicken into a stock pot with enough water to just cover it; boil 30 minutes; remove from pot, de-bone, and dice chicken; strain stock and reserve
  2. In a large soup pot sauté onion in butter and oil until onion is wilted, about 8 minutes
  3. Add garlic and Rotel tomatoes and continue cooking 4 minutes
  4. Add flour and thoroughly combine
  5. Slowly add tomato sauce followed by seasonings, cooking for additional 10 minutes, stirring occasionally
  6. Add stock and next 5 ingredients; simmer uncovered for about 15 minutes, stirring to keep cream from sticking to sides and bottom; serve hot
  7. Place into individual bowls and have available green onion, sour cream, avocado, and tortilla strips for garnish

Serves 6 as an entree'

 

Last Updated on Sunday, 24 May 2015 18:44