Chicken Tortilla Soup


1 Entire Roaster Chicken, all chicken removed (usually 4+ cups) and shredded

3 boxes Chicken Broth

¼ cup butter

1 sweet onion, chopped

1 red pepper, chopped

2 jalapeno peppers, minced

2 cloves garlic, minced

¼ cup flour

1 28 ounce can diced tomatoes, undrained

2 T chopped fresh cilantro

3 tsp cumin

1 ½ tsp salt

1 tsp chili powder

2 T lime juice

3T vegetable oil

Corn tortillas cut into thin strips

Sour Cream, Avocado, Cheddar Cheese, Cilantro


In large pot, melt butter over medium heat. Add onion, bell pepper, jalapenos, and garlic. Cook for 6-7 minutes

Stir in flour and cook for 2 minutes.

Add tomatoes, 10-12 cups of chicken broth, chicken, cilantro, cumin, salt and chili powder. Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in lime juice. Turn off heat. In a small skillet pan fry the corn tortillas that were cut into small strips. Use the 3 T of vegetable oil at medium-high heat and brown the corn tortilla strips.

Ladle into bowls, top with tortilla strips, garnish with sour cream and cilantro and a little cheese.


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