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Ingredients: 1½ lb boneless skinless chicken breast, grilled 1 large onion, chopped 2 fresh jalapenos, seeded and chopped 4 cloves garlic, minced 2 large carrots, chopped 1 sweet red pepper, chopped 4 t vegetable oil 1 t ground cumin 1 t chili powder 1 t lemon pepper 1 t hot pepper sauce salt to taste 1/2 C flour 1 (14 oz) can whole tomatoes 2 qt chicken stock 8 corn tortillas, cut into thin strips vegetable oil for frying 1/2 C sour cream 1 avocado, chopped 1 C shredded cheese (optional) chopped fresh cilantro to taste Method: Chop the chicken into bite-size pieces. Saute the onion, jalapenos, garlic, carrots, red pepper, and chicken in 4 teaspoons oil in a stockpot for 5 minutes. Stir in the 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. Fry the tortilla strips in 1/4 inch oil in a skillet until crisp; drain. Arrange several tortilla strips in each soup bowl. Spoon 1 tablespoon each of the sour cream and chopped avocado over the tortilla strips. Ladle the soup over the layers; sprinkle with cilantro, and cheese if desired. Serves 8. Festive and delicious. Fairly labor-instensive, but worth the effort! |
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