Chicken Tortilla Soup

Home made, from scratch.





Recipe:
15oz. can tomato puree
4 cups chicken broth
1tsp. Worcestershire sauce
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. chili powder
1/4 tsp. black pepper

1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded cheese

8-10 corn tortillas (cut into thin strips)

1 large onion - minced
2 cloves garlic - minced
2 tbsp vegetable oil

Spray tortilla strips with non-stick cooking spray, bake in oven at 375 degrees in the oven until crisp (salt if desired).

In a large pot, saute onions and garlic in oil until soft.

Add first section of ingedients to the pot and bring to a boil, reduce heat and let simmer for 5 minutes stirring ocasionally.

Add cooked chicken to pot and continue to simmer.

Add cream, sour cream and cheese to pot, stir until cheese has melted.

Now is the time to add your own ingredients. I like to chop half of a both a green and red bell pepper and add it as well as half a bundle of green onions. And let simmer for 5 more minutes.

Pour soup into the bowls, pile tortilla strips ontop and garnish with sour cream and shredded cheese and parsely (if your heart so desires).

For my friends doing weight watchers, if you use non-fat sour cream and non-fat or low-fat shredded cheese, a cup of this soup is only 8 points!