Here I go posting another Mexican dish! I sure do love ethnic foods! In fact, I now have quite a collection of them on this blog, so I recently added a new section to my recipe index called “Ethnic Dishes.” There are separate pages for Mexican, Italian, and Asian dishes, and you can check them out in the Recipe Index.
In the meantime, the recipe I have for you today is a wonderful soup that can be served as either a main dish or a side dish. It has a nice creamy base with chicken and spices, and then you can top the individual servings with tortilla strips, cheddar cheese, and tomatoes. The tortilla strips are easy to make. It’s just a matter of slicing a few corn tortillas into thin strips and then baking them in the oven for 10 minutes. They add a little crunch to the soup and make it pretty, too. Enjoy!
Slightly Adapted by Winner Dinners/Origin Unknown
Serves about 4
3 corn tortillas
1-1/2 tablespoons vegetable oil
7 chicken tenders, cut into small pieces
1/4 cup flour
2 14-ounce cans chicken broth
1/2 cup milk
1 8-ounce can tomato sauce
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 dashes (or more) cayenne pepper
1 tomato, seeded and chopped
Preheat oven to 325. Cut tortillas into very thin strips about two to three inches long; place on a baking sheet. Bake at 325 for 10 minutes or until crisp. Set aside.
Add oil to a saucepan. Place over medium-high heat until hot. Add chicken pieces and saute 5 minutes or until lightly browned. Add flour, and cook, stirring constantly for 1 minute. Stir in the chicken broth, milk, tomato sauce, and spices. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
To serve, ladle the soup into individual bowls. Top with tortilla strips, cheese and tomatoes.