Chicken Tortilla Soup
Serves 6 to 8. Recipe is from “Roux To Do” published by The Junior League of Greater Covington.
2 tbls. vegetable oil
1 green bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 (4-oz.) can mild, chopped green chilies
6 cups chicken broth
3 cups chopped, cooked chicken
1 (10-oz.) can tomato soup
1 (14-oz.) can stewed tomatoes
2 cups frozen whole kernel corn
2 tsps. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
¼ cup wine
Salt and pepper to taste
Hot pepper sauce to taste
5 tortillas cut into bite-size pieces OR tortilla chips
Shredded cheddar cheese, Monterrey Jack or colby cheese
1 or 2 avocados, coarsely chopped
1. Heat the oil in a large heavy stock pot. Add the bell pepper, onion, garlic and green chilies. Sauté until the vegetables are tender.
2. Add the cooked chicken, tomato soup, tomatoes, corn, Worcestershire sauce, cumin, chili powder and wine. Season with salt, pepper and hot pepper sauce. Simmer over low heat for 3 hours. The simmering time can be shortened if necessary.
3. To serve: Place tortillas pieces or chips in soup bowls. Ladle the soup over the tortilla pieces. Top soup with cheese, sour cream and avocados or pass the garnishes and let each person add what they like.