1- pkg. (36) soft corn tortilla (for frying and putting on top)
Velveeta Cheese (about 1/3 of the large log)
Juice from ½ lime
Instructions
First, cook and dice your chicken. Use a pizza cutter to cut the soft corn tortilla into thin strips.
Then chop your onion and peppers, and sauté in 4 TBSP. butter. Add the diced chicken, keep sautéing on low heat. Add garlic. Add your chicken broth, then whisk in both packets of seasonings. Now add diced tomatoes, beans and corn and finally, your heavy cream. Simmer, add cubed Velveeta. Add milk as needed to thin the soup. Add lime juice and cilantro to the mix.
Keep stirring and simmering. Get a frying pan hot and add butter or cooking oil to the pan. Have paper towels ready. When the oil is hot, throw the strips in, cook on each side for about 45 seconds. You'll be able to tell when they're done. Drain them on the paper towels.
Serve the soup with strips on top, and jalapenos, some grated cheese and sour cream if you wish.
(Corn and beans are optional; you can use more than one can of beans, corn or tomatoes to make the soup even heartier)
Originally Submitted
12/22/2009
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