This is a slightly modified version of a recipe my mom has been making for years. Wildly popular with friends and family :-)
(10) 6″ corn tortillas – cut into 1/4″ thick strips
1 lrg. onion – minced
2 cloves garlic – minced
2 Tbls. vegetable oil OR olive oil
15 oz. can tomato puree
4 cups chicken broth
1/2 cup hot sauce
1 poblano pepper – seeded, minced,
1 minced jalapeno pepper
1 tsp. Worcestershire sauce
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. chili powder – optional
1/4 tsp. black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken – shredded
1 cup heavy whipping cream
1/4 cup sour cream
8 oz. Pub Cheese – Jalapeno flavor
1 Tbls. chopped fresh cilantro – for garnish
-Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.
-In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
-Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
-Whisk flour/water mixture into soup.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
-Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
-Add cream, sour cream, and cheese to pot; stir until cheese has melted.
-Pour soup into bowls, pile tortilla strips into a “haystack” shape on top of the soup, garnish with cilantro.
Wine Pairing – I actually love this soup with cider or beer. It would be pretty nice with a Zinfandel as well.