This is a great soup! TNT
Tortilla Soup
1 Tbsp. butter
2 Tbsp. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers
1 cup chopped onion
1/2 tsp. cilantro
2 cans - 14 oz. - chicken broth
2 tsp. crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 can (14 1/2 oz.) petite diced tomatoes w/ juice
1 can, drained, mild chilies
1 cup whole kernel corn
corn tortillas - cut 2 to 3 in 1/2" strips
Mexican blend shredded cheese
sour cream, optional
Melt butter with 1 Tbsp. oil in lg. saucepan over medium heat. Add peppers,
onion, chilies & garlic and cook for 3 to 4 min. or until tender. Stir in corn,
chicken, tomatoes, broth, salsa & corn. Bring to a boil. Reduce heat to low and
cook for 5 minutes.
Heat 1 Tbsp. oil in med. skillet over med. high heat. Add tortilla strips and
cook, turning frequently with tongs, for 2 to 4 minutes or until light golden
brown and crisp. Remove from skillet and place on paper towels to drain.
Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour
cream. Use extra tortillas to scoop up soup, etc. posted under Soups on Nancy?s
message board.
Chris in NM
http://www.nancyskitchen.com
