tortilla soup, round 1
1 medium chopped yellow onion
1/4 cup chopped green pepper
1/4 cup chopped green chilis
2 heaping tsp minced garlic
2 tbsp butter
4 cups chicken broth
28 oz can diced tomatoes, drained
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 tsp ancho chili powder
2 tsp Worcestershire sauce
1 tsp hot sauce
1 pound diced cooked chicken
1 cup half and half
1/4 cup non-fat sour cream
8 oz shredded monterey jack cheese
tortilla strips
Directions:
Sauté garlic, green pepper and onions in butter. Add broth, green chilis, tomatoes, salt, pepper, sugar, chili powder, worcestershire sauce, and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.
Add chicken and simmer 20 minutes.
Stir in half and half, sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.
After serving soup, pile tortilla strips on top.