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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Here's a great stick to your ribs soup. It is a meal all unto itself. It's classic and it's simply delicious. Serve with toasted buttered french bread. Ingredients:
1 cup yellow onion, chopped |
2 teaspoons garlic, minced |
2 tablespoons vegetable oil |
4 cups chicken broth |
1 (15 ounce) can tomato puree |
1 teaspoon granulated sugar |
1/2 teaspoon salt |
1 teaspoon worcestershire sauce |
1 teaspoon chili powder |
1/4 teaspoon black pepper |
2 tablespoons cornstarch |
1/2 cup water |
1 lb cooked chicken, cubed |
1 cup heavy whipping cream |
1/4 cup nonfat sour cream |
8 ounces mozzarella cheese, shredded |
10 (6 inch) corn tortillas, cut in 1/4 inch strips |
2 avocados, sliced |
cilantro leaf, for garnish |
Directions:
1. Sauté garlic and onions in oil in large pan or Dutch oven until soft.
2. Add next 7 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
3. Whisk cornstarch/water mixture into soup. Remember that full thickening will not be achieved until mixture comes to a boil. Adjust amount to create desired consistency.
4. Bring to a boil, reduce heat, and simmer for 5 minutes.
5. Add chicken and simmer for 5 minutes.
6. Add cream and sour cream.
7. Deep-fry tortilla strips in 350°F oil OR spray with non-stick cooking spray and bake in a 400°F degree oven until crisp.
8. Top each serving with cheese, avocado, tortilla strips, and cilantro.
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