Good morning all!  In high school, and after, “Sally’s Deli” was the place to have lunch.  She had a Taco Soup that was to die for . . . and I use to make mine just like it.  Here is a different slant on a similar soup that is great for hosting meetings at your house, or larger functions.  It doesn’t set the pocket book back too much, but does set you apart as a chef!

Chicken Tortilla Soup

Ingredients:

1 lb chicken breast cubed                 1 tsp ground cumin

1 lg onion chopped                             1 tsp chili powder

1 Jalapeno, seeded and chopped     1 tsp lemon-pepper

2 cloves garlic, minced                      1 tsp salt

2 lg carrots, chopped                         1 Tbs Tabasco sauce

1 red bell pepper                                 1/2 c flour (rice flour works)

1 can corn, drained                              1 14 oz can whole tomatoes

4 tsp oil                                                 6 c chicken broth

2 Tbs lime juice                                   1 can black beans drained

Toppings:

Tortilla chips                                         Avocado chopped

Jack and cheddar Cheese                  Cilantro chopped

Sour cream (as needed)                      Lime wedge

• Sauté onion, jalapeno, garlic, carrots, bell pepper and chicken in 4 tsp of oil for about 5 min.
• Stir in seasonings and flour until mixed well.
• Add remaining ingredients and let simmer at least 1 1/2 hours, the longer the better.
• Add more flour if you like it thicker.

Bon Appetite!

Eric