Tortilla Soup Recipe
Ingredients
| Onion | 1/2 Pound, finely chopped | |
| Unsalted butter | 3 Tablespoon | |
| Green chiles | 1 1/2 Can (10oz), finely chopped | |
| Plum tomatoes | 2 Can (10oz), finely chopped | |
| 2 (3-oz.) pkgs. cream cheese, cut into bits | ||
| Chicken broth | 1 Can (10oz) | |
| Cooked chicken breast | 12 Ounce, finely chopped | |
| Half and Half | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 4 Teaspoon | |
| Garlic powder, to taste | ||
| Cayenne pepper | 1 To taste | |
| Cumin, to taste | ||
| Julienned tortilla strips, fried crisp | ||
| Green onion, chopped | ||
| Monterey Jack cheese, grated | ||
| Avocado, chopped (opt.) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook onion in butter over moderately low heat in a saucepan, stirring occasionally, until onion is softened.
Add chilies and tomatoes.
Cook mixture 8-10 minutes over moderate heat until liquid evaporates, stirring occasionally.
Stir in cream cheese.
Maintain moderate to low heat until cheese melts.
Stir in chicken broth, half & half, lemon juice, cayenne pepper, salt, pepper, cumin and chicken.
Heat soup over moderate heat until hot; do not boil.
Sprinkle tortilla strips, green onions, Monterey Jack cheese and avocado over individual servings.
Add chilies and tomatoes.
Cook mixture 8-10 minutes over moderate heat until liquid evaporates, stirring occasionally.
Stir in cream cheese.
Maintain moderate to low heat until cheese melts.
Stir in chicken broth, half & half, lemon juice, cayenne pepper, salt, pepper, cumin and chicken.
Heat soup over moderate heat until hot; do not boil.
Sprinkle tortilla strips, green onions, Monterey Jack cheese and avocado over individual servings.
Chef
