|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | cans (5 oz) yields | canned chicken | 1/2 | stick | butter | 1/4 | cups, chopped | Onion, chopped | 1/4 | cup | Peppers, sweet, green | 1 | tablespoon | garlic minced | 2 | stalks small (5 | celery | 3 | small (5-1/2 | Carrots | 3 | teaspoons | hot sauce | 1/2 | cup | all-purpose flour | 2 1/2 | cups | chicken broth (10.5 ounce can) | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | chili powder | 1 | teaspoon | salt |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 1. Heat butter and oil in a large kettle (club aluminum) and sauté chopped onion,
jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes.
2. Combine with cumin, chili powder, salt, lemon pepper, hot pepper sauce and
flour. Stir into into ingredients in # 1.
2. Add tomatoes(with juice) and chicken broth. Simmer 1 hour. Stirring
continiously.
3. Serve with tortilla chips
4. Garnishes: 1 cup sour cream, 3 diced avocados, 1 cup grated cheddar cheese
and 1 cup grated mozarella cheese.
(Optional instead of tortilla chips) 8 corn tortillas, cut in strips. Drop tortilla strips into oil or melted shortening heated to 375 degrees. Fry until crisp; drain on paper towels.
Put a few tortilla strips in the bottom of soup bowls and add a spoon each of sour cream and diced avocado. Spoon soup over
mixture. Top generously with grated cheese. Serves 6-8.
For a party, set out bowls of condiments and let guests add their own sour cream, avocado and cheeses. |
|
