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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) two 14.5 ounce cans chicken broth 1/4 cup butter 1 medium onion, peeled and diced 1/2 cup diced celery 2 cloves garlic, peeled and minced 1 medium tomato, cored and chopped 2 tbsp. minced fresh chives 1 1/2 cups crushed, unsalted tortilla chips, plus additional for garnish 1 tbsp. all purpose flour 1/4 cup heavy or whipping cream 1 cup grated Monterey Jack cheese 1 cup grated Cheddar cheese 2 tsp. chili powder 2 tsp. ground cumin Directions Place broth in a medium saucepan and heat to a boil. Meanwhile, melt butter in a large saucepan over medium heat. Add onion, celery and garlic. Cook about 4 minutes, stirring frequently, until onion is softened. Add chives, tomato and 1 1/2 crushed tortilla chips. Cook 2 minutes. Reduce heat to low. Add flour and cook, stirring, 2 minutes. Stir in hot chicken broth and heat to a simmer. Add cream and both cheeses. Cook, stirring, until cheese is melted. Stir in chili powder, cumin, salt and pepper. Heat to a simmer. Ladle soup into bowls and garnish with additional crushed tortilla chips. Serve immediately. Serves 4 to 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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