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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Very different. Ingredients:
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 |
Directions:
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.
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