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.