How to Make Chicken Tortilla Soup is perfect for soup weather. It has everything that the average person wants in a soup. It has cheese, texture, flavor, and heartiness.

Serves 6-8

Ingredients

2 tablespoons vegetable oil

2 teaspoons minced garlic

1 medium chopped onion

¾ cup chopped green pepper

1 (15 oz) can tomato puree

4 cups chicken stock

1 teaspoon of sugar

1/2 teaspoon salt

1 teaspoon chili powder

1 teaspoon Worcestershire sauce

10 (6 inch) yellow corn tortillas

4 tablespoons flour

1/2 cup water

1 pound cooked chicken 1 

Cup cream

1/4 cup nonfat sour cream

1 cup cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded

Directions

In a large stockpile over medium heat, add oil and saute garlic, onions and green peppers.

Add chicken stock tomato puree, sugar, salt, chili powder and Worcestershire sauce to the pot.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Cut tortillas into 1/4 strips and bake in the oven at 400 degrees Fahrenheit for 6 to 8 minutes until crispy.

In a bowl, mix flour and water. Then whisk into soup. Add chicken and cream. Bring to boil. Then simmer for 5 minutes. Ladle into bowls and garnish with sour cream cheese and tortilla strips.