Saturday, I planned to make this soup. I had spent too much time on my feet with the Christmas goodies and said to hell with it, I’ll make it Sunday.
Sunday, I planned to make this soup. Scratched off my schedule again after finishing the de-glutening of the house.
Monday, I planned to make this soup. After a full day of work and some Christmas shopping (no, I am not done, damn it), I made it.
I found this recipe for Chicken Tortilla Soup on the internet a few years ago; I wrote it down instead of printing it, so I have no idea who it belongs to or what website it came from. I tweaked it anyway.
Chicken Tortilla Soup
In a stock pot, combine the following. Saute until onions are clear:
1 onion, diced
4 cloves garlic, minced
Enough olive oil to coat
Add to the stock pot and then simmer for 20 minutes:
2 4-oz cans chopped green chilies
2 15-oz cans Italian-style tomato sauce (or make your own with tomato sauce, oregano, basil)
8 cups chicken broth
2 tsp lemon pepper
4 tsp worcestershire
2 tsp chili powder
2 tsp cumin
1 tsp hot sauce
Combine 4 tbsp cornstarch with 3/4 cup water. Mix well. Whisk into the soup; boil for 5 minutes to thicken.
Add 1 pound cooked, cubed chicken and 2 11-oz cans of Mexicorn; simmer another 5 minutes.
Stir in 2/3 cup sour cream, salt, and pepper to taste.
Serve with tortilla chips.