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
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
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.