Taco Soup

1 lb boneless skinless chicken breast, grilled
1 large onion, chopped
2 fresh jalapenos, seeded and chopped
4 cloves garlic, minced
2 large carrots, chopped
1 sweet red pepper, chopped
4 t vegetable oil
1 t ground cumin
1 t chili powder
1 t lemon pepper
1 t hot pepper sauce
salt to taste
1/2 C flour
1 (14 oz) can whole tomatoes
2 qt chicken stock
8 corn tortillas, cut into thin strips
vegetable oil for frying
1/2 C sour cream
1 avocado, chopped
1 C shredded cheese (optional)
chopped fresh cilantro to taste

Chop the chicken into bite-size pieces. Saute the onion, jalapenos, garlic, carrots, red pepper, and chicken in 4 teaspoons oil in a stockpot for 5 minutes. Stir in the cumin, chili powder, lemon pepper, salt, hot pepper sauce and flour until mixed. Add the tomatoes and chicken broth; mix well. Simmer for 1 hour, stirring frequently.

Fry the tortilla strips in 1/4 inch oil in a skillet until crisp; drain. Arrange several tortilla strips in each soup bowl. Spoon 1 tablespoon each of the sour cream and chopped avocado over the tortilla strips. Ladle the soup over the layers; sprinkle with cilantro, and cheese if desired. Serves 8.

Festive and delicious. Fairly labor-instensive, but worth the effort!
Thanks to my hairdresser Tisha for this one.

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