“Here's a great "stick to your ribs" soup. It is a meal all unto itself. It's classic and it's simply delicious. Serve with toasted buttered french bread.”
READY IN:
40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté garlic and onions in oil in large pan or Dutch oven until soft.
  2. Add next 7 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
  3. Whisk cornstarch/water mixture into soup. Remember that full thickening will not be achieved until mixture comes to a boil. Adjust amount to create desired consistency.
  4. Bring to a boil, reduce heat, and simmer for 5 minutes.
  5. Add chicken and simmer for 5 minutes.
  6. Add cream and sour cream.
  7. Deep-fry tortilla strips in 350°F oil OR spray with non-stick cooking spray and bake in a 400°F degree oven until crisp.
  8. Top each serving with cheese, avocado, tortilla strips, and cilantro.

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