Cream Of Tortilla Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 (14 1/2 ounce) cans chicken broth
• 1/2 cup butter
• 1 medium onion, diced
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 2 tablespoons minced fresh chives
• 1 1/2 cups crushed unsalted tortilla chips
• 1 tablespoon all-purpose flour
• 1/4 cup whipping cream
• 4 ounces grated monterey jack cheese
• 4 ounces grated cheddar cheese
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• crushed unsalted tortilla chips

Recipe

• 1 bring chicken broth to boil in small saucepan over medium heat.
• 2 meanwhile, melt butter in heavy medium saucepan over medium heat.
• 3 add onion, celery and garlic and sauté until onion is translucent, about 4 minutes.
• 4 reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish.
• 5 add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and sauté 2 minutes.
• 6 reduce heat to low.
• 7 sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
• 8 stir chicken broth into tortilla mixture.
• 9 cover and bring to boil.
• 10 reduce heat.
• 11 stir in whipping cream.
• 12 add grated jack and cheddar cheese and stir mixture until cheese is melted and well blended.
• 13 add chili powder and cumin.
• 14 season to taste with salt and pepper.
• 15 can be prepared 1 day ahead.
• 16 cover tightly and refrigerate.
• 17 rewarm soup over low heat, stirring frequently.
• 18 ladle into bowls.
• 19 sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.