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.