Chicken Tortilla Soup
Onions, jalapeños and green chilies sautéed then add luscious spices like chili powder, cumin and lemon pepper. Top these off with garlic, tomato sauce and diced tomatoes. Simmer until all the flavors marry and then add Worcester sauce and cooked, shredded chicken. Top with grated, cheddar cheese, sour cream, slices of avocados and crispy corn tortilla strips.
Ingredients
- 1 Large Onion
- 1 Anaheim/Green Chili
- 1 Jalapeño Pepper
- 2 Cloves Garlic
- 2 Tbsp. Butter
- 1 lb. Cooked, Shredded Chicken
- 8 oz. Tomato Sauce
- 30 oz. Canned Diced/Crushed Tomatoes
- 4 Cups Water
- 2 Cubes Chicken Bouillon
- 2 Cubes Beef Bouillon
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- 1 tsp. Lemon Pepper
- 2 Tbsp. Worcestershire Sauce
- 4 Corn Tortillas
- 1 Cup Oil
- 1 Cup Cheddar Cheese, grated
- 1/2 Cup Sour Cream
- 1 Avocado
Instructions
- Dice onion, Anaheim and jalapeño chilies into small pieces.
- Grate garlic on the small side of a box grater.
- Sauté onions, chilies and garlic in butter in an 8 quart dutch oven.
- Add the spices to the vegetables and cook for 2-3 minutes.
- Mix the water, bouillon cubes, Worcestershire sauce, tomato sauce and tomatoes in the pan.
- Simmer for 20 minutes with the lid on.
- Get shredded chicken ready and add to soup.
- Cut the corn tortillas into very small strips with a pizza cutter.
- Fry in oil and drain on paper towels.
- Grate cheddar cheese.
- Cut or cube avocado.
- Serve in a bowl with cheese, sour cream, avocado cubes and tortilla strips.
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