1 1/2 pounds boneless skinless chicken breast, grilled
1 large onion, chopped
2 fresh jalapenos, seeded and chopped
4 cloves garlic, minced
2 large carrots, chopped
1 sweet red pepper, chopped
4 teaspoons vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon lemon pepper
1 teaspoon hot pepper sauce
salt to taste
1/2 cup flour
1 14 ounce can whole tomatoes
2 quarts chicken stock
8 corn tortillas, cut into thin strips
vegetable oil for frying
1/2 cup sour cream
1 avocado, chopped
1 cup shredded cheese
chopped fresh cilantro to taste
Chop the chicken into bite size pieces. Saute the onion, jalapenos, garlic, carrots, red pepper, and chicken in 4 teaspoons oil in a stockpot for 5 minutes. Stir in the cumin, chili powder, lemon pepper, salt, hot pepper sauce and flour until mixed. Add the tomatoes and chicken broth; mix well. Simmer for 1 hour, stirring frequently. Fry the tortilla strips in 1/4 inch oil in a skillet until crisp; drain. Arrange several tortilla strips in each soup bowl. Spoon 1 tablespoon each of the sour cream and chopped avocado over the tortilla strips. Ladle the soup over the layers; sprinkle with cilantro, and cheese if desired.
1 large onion, chopped
2 fresh jalapenos, seeded and chopped
4 cloves garlic, minced
2 large carrots, chopped
1 sweet red pepper, chopped
4 teaspoons vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon lemon pepper
1 teaspoon hot pepper sauce
salt to taste
1/2 cup flour
1 14 ounce can whole tomatoes
2 quarts chicken stock
8 corn tortillas, cut into thin strips
vegetable oil for frying
1/2 cup sour cream
1 avocado, chopped
1 cup shredded cheese
chopped fresh cilantro to taste
Chop the chicken into bite size pieces. Saute the onion, jalapenos, garlic, carrots, red pepper, and chicken in 4 teaspoons oil in a stockpot for 5 minutes. Stir in the cumin, chili powder, lemon pepper, salt, hot pepper sauce and flour until mixed. Add the tomatoes and chicken broth; mix well. Simmer for 1 hour, stirring frequently. Fry the tortilla strips in 1/4 inch oil in a skillet until crisp; drain. Arrange several tortilla strips in each soup bowl. Spoon 1 tablespoon each of the sour cream and chopped avocado over the tortilla strips. Ladle the soup over the layers; sprinkle with cilantro, and cheese if desired.
