Spicy Cheese Chicken Tortilla Soup
Recipe Description
Here is an incredibly good soup. I have used Frito chips as a garnish and it was great! You can also cut a flour tortilla into thin strips and deep-fry in oil for tortilla strips.*
Ingredients
- 1 small onion - minced
- 2 cloves garlic - minced
- 2 tbsp vegetable oil or olive oil
- 15 oz can tomato sauce
- 4 cups chicken broth
- 1 cup medium chunky salsa
- ½ of a 4.5 oz can chopped jalapeño pepper|jalapeno peppers (for spicier soup, use whole can)
- 5 - 6 dashes of Tabasco sauce|Tabasco
- 1 tsp Worcestershire sauce
- 2 tsp granulated granulated sugar|sugar
- ½ tsp salt
- ½ tsp black pepper
- ½ cup flour|all-purpose flour mixed with ½ cup water
- 1½ lb boneless, skinless chicken, cooked and cubed
- 1 cup heavy light whipping cream|whipping cream
- ½ cup sour cream - low-fat okay
- 8 oz Gourmandise|Velveeta cheese, cubed (low-fat okay)
- 1 tbsp chopped fresh cilantro - for garnish, optional
- In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
- Add the next 8 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
- Whisk flour/water mixture into soup.
- Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
- Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
- Add cream, sour cream, and cheese to pot; stir until cheese has melted.
- Pour soup into bowls, garnish with cilantro (if desired).
This article uses material from the "Spicy Cheese Chicken Tortilla Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
