Spicy Cheese Chicken Tortilla Soup

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.

From "Catsrecipes Y-Group"

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 jalapeno peppers (for spicier soup, use whole

can)

• 5 - 6 dashes of Tabasco
• 1 tsp Worcestershire sauce
• 2 tsp granulated sugar
• ½ tsp salt
• ½ tsp black pepper
• ½ cup all-purpose flour mixed with ½ cup water
• 1½ lb boneless, skinless chicken, cooked and cubed
• 1 cup heavy whipping cream
• ½ cup sour cream - low-fat okay
• 8 oz Velveeta cheese, cubed (low-fat okay)
• 1 tbsp chopped fresh cilantro - for garnish, optional

Procedures

1. In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
2. Add the next 8 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
3. Whisk flour/water mixture into soup.
4. Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
5. Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
6. Add cream, sour cream, and cheese to pot; stir until cheese has melted.
7. Pour soup into bowls, garnish with cilantro (if desired).

Hints and tips

I baked the chicken in the oven at 375 °F for 1 hour. Before baking, I brushed both sides of chicken with olive oil and seasoned with Pampered Chef Southwestern Seasoning and cumin. After removing from the oven, I let them cool then cut into cubes.

For the Toys for Tots soup lunch, I doubled the recipe.