Chicken Tortilla Soup

Ingredients:

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


Directions:

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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