I found this recipe many years ago in Cooking Light. I altered the recipe to make it my own, but it remains essentially the same. I crave the spiciness of this soup every time I get sick.
1 Tbs Bacon Grease (or olive oil)
1 c chopped onion
2 cloves of garlic minced
3 cups of shredded, cooked chicken breast (about 1 lb)
1/4 c dry white wine
1 jalapeno pepper that has been seeded and chopped
1 tsp ground cumin
Salt and pepper to taste
1 tsp Worcestershire sauce
1/2 tsp chili powder
48 oz Chicken Broth
1 small can Hunts Petite Diced Tomatoes
1 can black beans
1 1/2 cups crushed tortilla chips
1/2 c sour cream
handfull of chopped cilantro
1. Heat grease in a Dutch oven over medium-hjigh heat. Add onion and garlic; saute 2 minutes.
2. Stir in chicken and next 9 ingredients
3. Bring to a boil, reduce heat and simmer one hour.
4. Ladle soup into bowls; top with chips, sour cream and cilantro
I got this recipe from Cooking Light but I have made several changes. The original recipe did not call for bacon grease, but I think bacon grease makes everything taste better! After years of low-fat living and only getting fatter and fatter, Mom and Dad Hughey have given up on low fat and now eat a diet high in fat, low in sugar, and low in refined carbohydrates. The pounds have fallen off and we eat delicious food!
2 Tbs of Bacon Grease or Olive Oil
1/2 c. chopped onion
1/4 c. flour
1 Tbs chili powder
1 tsp cumin
1/2 tsp cayenne pepper
2 1/2 c. chicken broth
1 c. sharp cheddar cheese (4 oz)
1 c pepper jack cheese (4 oz)
1 c sour cream
3 c chopped chooked chicken (about 1.5 lbs but a little more or a little less won’t matter)
1/2 c salsa (I like to use bottled green salsa, but sometimes I use some of my homemade salsa if I have it)
6 – 8 flour tortillas (small to medium in size)
1. Preheat oven to 350
2. Cook onion in fat (bacon grease or olive oil) in a medium saucepan about 3 minutes or until tender.
3. Combine flour and spices in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until it thickens. Remove from heat; stir in cheese and sour creamm. Combine 1 cup of this cheese misture, the checken, and the salsa in a blowl. Reserve the rest of the sauce.
3. Spread 1/4 to 1/2 cup of the checken mixture down center of each tortialla; roll up. Place ina 13 x 9 baking dish coated with cooking spray. Pour remaining cheese mixture over tortiallas. Batke at 350 for 20 minutes or until bubbly.