Scott's Recipe

Soup - Cheese Chicken Tortilla

Category: Chili, Chowders, Soups & Stews

1 medium yellow onion, chopped
2 tsp fresh garlic, minced
2 tsp vegetable oil
4 cups chicken stock
1/4 cup chopped green bell pepper (optional)
1 can (15 oz) tomato puree
1 tsp finely minced jalapeno pepper (optional)
1/2 tsp salt
1/4 tsp black pepper (optional)
1 tsp sugar
1 tsp chili powder (optional)
1 tsp Worcestershire sauce
1/2 tsp hot sauce (optional)
4 tsp flour
1/2 cup water
1 lb cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 oz processed cheese, 1" cubes
10 (6") colored or yellow corn tortillas, 1/4" strips, fried
fresh cilantro, roughly chopped (optional)


1. Saute garlic and onions in oil in a large pan or Dutch oven until soft.
2. Add the next 10 ingredients (chicken stock through the hot sauce). Bring to low boil, then reduce heat and simmer 20 minutes.
3. Cut tortillas into 1/4" strips and fry in oil or spray with oil and bake at 400 degrees F. Sprinkle with salt if desired.
4. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
5. Add chicken and simmer 5 minutes.
6. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 F serving temperature.
7. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
8. Optional: garnish with freshly chopped cilantro.