daryl posted 12-17-98 8:05 PM
1 small green pepper, cut into chunks
1 medium yellow onion, cut into chunks
1/2 ib. celery, cut into 1" chunks
1/2 lb. carrots, cut inot 1" pieces
1/4-1/3 c. cilantro ( start out with less if not familiar with this)
1 tbls. minced garlic
2 tsps. chili powder
2 tsps. cumin
1-2 tsps cracked black pepper
2 sticks plus 2 tbls butter, divided
1/3 c olive oil
10 ounces corn tortillas
3 quarts water
4 ounces chicken-seasoned stock base
1/3 c flour
3-4 medium tomatoes, skinned and chunked
2 lbs skinless, boneless chicken breasts, grilled and cut into 1/4 " cubes
Fried corn tortilla strips 1/8"x11/2"
Grated cheddar cheese for garnish
Place green pepper, onion, celery, carrots and cilantro into food processor and finely chop.
Combine garlic, chili powder, cumin and black pepper and stir into chopped vegetables. Melt 1 stick and 2 tbls butter, with olive oil in large pan over medium heat. Add vegetable mixture and saute. Stir often, veggies should brown slightly.
In food processor, finely chop the tortillas,( not the strips), and add to vegetable mixture.
Saute over medium heat till tortillas are soft.
Transfer mixture to stock pot, over medium heat. Add water, soup base and mix until dissolved.
In a skllet over med-high heat, melt remaining butter and whisk in flour, keep whisking for 2-3 min. Add hot soup and simmer for 20-25 min.
Add chopped tomatoes and cubed chicken. Cook till heated through. Ladle into bowls, add fried tortilla strips, top with grated cheese.