Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD
Taste MEH OK GOOD AMAZING Yields LITTLE MEDIUM LOTS

Ingredients

• 1 tbsp oil
• 1 tbsp butter
• 1 onion
• 1 rib celery
• 2 cloves garlic
• 4 cups broth
• 1 red bell pepper
• 1 poblano pepper/ green bell pepper
• 1 jalapeno pepper
• S&P
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tbsp sugar
• 1 tbsp chili powder
• 1 can tomato puree (400g tomato sauce)
• 1 tbsp Worcestershire
• 2 chicken breasts, cooked

• 2 tbsp butter
• 2 tbsp flour
• 1 cup cream
• S&P
• 2 cups grated cheese

• Tortilla chips
• Sour cream
• Cilantro

Instructions

Soup

1. Cook chopped onions, celery, and garlic in oil & butter.
2. Add some stock and peppers. Cook 2-3 minutes to soften.
3. Add all of the spices, stir.
4. Add remaining broth, tomato sauce, and Worcestershire. Bring to boil.
5. Add chopped, cooked chicken. Simmer.

Cheese Sauce

1. Melt butter.
2. Stir in flour.
3. Slowly add cream, stirring constantly until thickens.
4. Add S&P.
5. Remove from heat and slowly add cheese while stirring.

Combine

1. Add cheese sauce to the soup, mixing well.
2. Add toppings.
3. Slurp!

Recipe from: Soup Addict – Chicken Tortilla Soup

Tips

1. Add cheese sauce to each bowl, but stir well to combine.
2. Just add cheese, instead of making the sauce.