Tortilla Soup
Lynn
I made this soup at Drake’s first birthday party. It is great for big crowds because it makes a lot of soup.
ingredients
- 1 lg. onion, chopped
- 1 (14 oz.) can tomatoes
- 4 cloves garlic, minced
- 4 (14 oz.) cans chicken broth
- 2 lg. carrots, chopped
- 1 tsp. chili powder
- 4 tsp. vegetable oil
- 1 tsp. lemon pepper
- 1 T. flour
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 T. hot pepper sauce
- 1 1/2 1bs. skinless chicken strips (you can also use 1 12 oz. can chicken)
- 2 fresh jalapeños, chopped (I use canned jalapeño pepper)
- Topping:
- 8 corn tortillas, cut into thin strips 1/2 c. sour cream
- 1 c. shredded cheddar cheese
- 1 avocado, chopped and sprinkled with lemon (optional)
directions
- 1
Sauté onion, jalapeños, garlic, carrots, and chicken in 4 teaspoons oil in a stockpot for 5 minutes. Stir in cumin, chili powder, lemon pepper, salt, hot pepper sauce, and flour until mixed. Add the tomatoes and chicken broth; mix well. Simmer for 1 hour, stirring frequently. Spray tortilla strips with Pam and arrange on a backing sheet. Bake at 350° for 5 minutes or until brown.
- 2
Arrange several tortilla strips in each soup bowl. Spoon 1 tablespoon each of the sour cream and chopped avocado over tortilla strips. Ladle the soup over the layers; sprinkle with the cheese and serve.
Source: Dee Dee Larson
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