Gabes Favorite Tortilla Chicken Soup

With tomatoes, a chili pepper, ground cumin, and red pepper, this chunky soup has lots of south-of-the-border appeal.

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Ingredients:

• 1 cup chopped onion
• 1 fresh jalapeno chile pepper, seeded and diced
• 1 15-oz can Mexican-style stewed tomatoes, undrained
• 5 cups chicken broth
• 4 to 5 cups chopped cooked chicken
• 2 tsp. ground cumin
• 1 tsp. ground red pepper
• 2 tsp. Worcestershire sauce
• 2 cups heavy cream
• 1 bag tortilla chips, broken
• 1 avocado, sliced
• Chopped fresh cilantro

Method

In large saucepan, saute onions and chili pepper until tender. Stir in undrained tomatoes, broth, chicken, cumin, red pepper, and Worcestershire sauce. Cover and simmer about 2 hours. Remove from heat; stir in cream. To serve, place a few broken chips on the bottom of each soup bowl. Add soup. Top each with an avocado slice and some cilantro. Serve with additional chips, if desired.

Notes: I usually use the meat of a whole boiled chicken for this recipe. Any type of chicken can be used. Beef is also a great for this recipe. I use sirloin cut into chunks

Number of servings: 6

Submitted By: Patty Ness
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