Recipes

August 6, 2014

Teri Mena: The Mailbox

Yvonne Mitchell of Fairfield has been looking for a good chicken tortilla soup recipe.

Looking for Brew It Up chip sauce

I’ve been meaning to inquire, can anyone help me find the recipe that the chef(s) at Brew It Up used for their sauce served with their chips? (They closed about a year ago.) The only way I can describe the sauce is that it had the appearance of a thick soy sauce. I believe it was some kind of reduced red balsamic vinegar with not sure what else. I’ve tried to duplicate it without success. Can someone help? Thanks.

Colleen Lydon, Sacramento

RECIPE

Creamy chicken tortilla soup

Prep time: 10 minutes

Cook time: 25 minutes

Serves 8

Yvonne Mitchell of Fairfield has been looking for a good chicken tortilla soup recipe. She would prefer a cream-based version rather than a broth based.

We received this recipe from Lila McGraw of Atlanta, Ga., years ago in response to another reader's request for a chicken tortilla soup recipe. I make this soup often and to rave reviews. I like the good cumin flavor and the fact that you can make it mild or hot, according to your taste.

INGREDIENTS

3 cloves garlic, minced

1 onion, chopped

3 tablespoons margarine or butter

2 tablespoons all-purpose flour

3 14-ounce cans chicken broth

4 cups half and half

1 10.75-ounce can condensed cream of chicken soup

1 cup fresh salsa (mild to hot, according to your taste) or 1 to 2 chopped jalapenos, to taste (wear gloves)

1 15-ounce can creamed corn

2 boneless, skinless chicken breasts, cooked, cut into chunks

2 teaspoons ground cumin

1 1.27-ounce packet dry fajita seasoning

3 tablespoons chopped fresh cilantro, divided use

16 ounces tortilla chips

8 ounces shredded Monterey Jack cheese

INSTRUCTIONS

In a large pot over medium heat, sauté the garlic and onion in the margarine or butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons of the cilantro. Stir and continue to cook for 15 minutes. Crumble tortilla chips into individual bowls. Add ½ ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining cheese and cilantro and serve.

Per serving using low sodium chicken broth: 730 cal.; 36 g pro.; 71 g carb.; 33 g fat (16 sat., 10 monounsat., 3 polyunsat., 4 other); 125 mg chol.; 1391 mg sod.; 5 g fiber; 10 g sugar; 42 percent calories from fat.

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