Tortilla Soup
Ingredients
2 cups cooked chicken, chopped
1 cup onion, chopped
1 cup fresh peppers, chopped (I used poblanos from the garden and sweet yellow peppers from the store–bell peppers would work fine)
5 corn tortillas, sliced in ½ inch strips
2 cloves garlic, minced or pressed
flour
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon Mexican oregano
½ can Ro-Tel tomatoes with green chiles, original
1 cup frozen whole kernel corn
6 cups chicken stock
2 ounce chunk of Velveeta
Cooking oil
Instructions
In a large saucepan, heat enough cooking oil to cover the bottom and lightly fry the tortilla strips until they begin to brown and crisp.
Remove from pan and set aside on a paper towel to drain.
Add enough flour to the oil to make a thin roux. Stir until it begins to brown.
Add the chopped onions and peppers. Stir to keep from sticking. When the onions begin to turn clear, add garlic and stir well.
Slowly pour in 2 cups of chicken stock, stirring to incorporate.
Add tortilla strips and chopped chicken.
Add chili powder, cumin, oregano and Ro-Tel tomatoes. Bring to a boil.
Add the frozen corn and remaining chicken stock. Simmer for a few minutes. Before serving cut up the chunk of Velveeta and stir in.
Serve topped with grated cheese, chunks of avocado or your favorite garnish.
