Soup of the Day: Tortilla Recipe

1/2 of a large onion

6 ounce can of roasted chiles, chopped

2 14-ounce cans of tomatoes, drained

1 8-ounce cream cheese, diced

1 14-ounce can chicken broth

1 1/2 cups half-and-half

4 teaspoons fresh squeezed lemon juice

1/8 teaspoon garlic, minced

1/8 teaspoon cayenne pepper

1/8 teaspoon cumin

1/2 teaspoon salt

12 ounces of chicken, cooked, diced

3 flour tortillas

2 tablespoons vegetable oil

Monterey Jack Cheese, shredded

Diced onions

What's Next:

Saute onions in butter. Add chiles and tomatoes. Cook 8-10 minutes. Add cream cheese. Stir till melted. Add broth and remaining ingredients. Stir to incorporate but do not boil.

1/2-inch strips. Heat

2 tablespoons oil in frying pan. Add strips to oil and fry until brown on both sides.

To serve, ladle soup into bowl. Top with fried tortilla strips, shredded Monterey Jack cheese, and diced onions. Enjoy!

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