Chicken Tortilla soup
corn tortillas chips broken in small pieces
1 lg. onion - minced
2 cloves garlic - minced
2 Tbls. vegetable oil OR olive oil
15 oz. can tomato puree or sauce
4 cups chicken broth
1/4 cup hot sauce or to taste
1/2 med. green bell pepper minced
1 Tbls. minced jalapeno pepper - optional
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. chili powder -
1/4 tsp. black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken 鈥?cubed or shredded- (a cooked one from grocery works great)
1/4 cup sour cream - low-fat okay
8 oz. Velveeta - cubed, low-fat okay
1 cup Monterey Jack cheese shredded
-In a large pot over medium-high heat, saut茅 onions and garlic in oil until soft.
-Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
-Whisk flour/water mixture into soup.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low, and simmer for 5 minutes, stirring occasionally.
-Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
-Add sour cream, and cheese to pot; stir until cheese has melted and simmer 5 min.
-Pour soup into bowls, pile tortilla strips on top shape on top of the soup and add a little shredded cheese.
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A really nice and simple starter is cooked asparagus wrapped in parma ham or bacon with sprinkled cheese on top :)
how about something sinple like a cheezy garlic roll? garlic butter in a roll topped with some mozarella cheese and melted under the grill to give it a slightly speckled brownish effect.
a simple vegetable soup is always a good starter
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