Creamy Tortilla Soup

When my friend Mary was badly injured in a kitchen fire years ago, one thing she craved during her extended stay in the hospital burn ward was Tortilla Soup. After bringing it to her from Claim Jumpers a few times, I decided I should just make up my own recipe for her. I did. This is it, and Mary still loves it, even without the morphine drip.

• 3 shallots, peeled and chopped


• 1/4 cup red onion


• 2 T. vegetable oil (and more for frying tortilla strips)


• 2 cans (15 oz. each) Swanson’s chicken stock/broth


• 15 oz. can tomato puree


• 1 jalapeno pepper, seeded and chopped


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 1 teaspoon sugar


• 1 teaspoon chili powder


• 1 teaspoon Worcestershire sauce


• 4 teaspoons flour


• 1/2 cup water


• 1 pound chicken, cooked & shredded


• 1/3 cup sour cream


• 8 oz. Velveeta


• 15 oz. can ROTEL tomatoes & green chilies


• 10 (6-in.) corn tortillas, cut to 1/4 in. strips & fried


• Fresh cilantro & avocado, roughly chopped-for garnish-optional

~SAUTE oil, shallots and onion in large Dutch oven until soft. Add: stock, puree, jalapeno, salt, pepper, sugar, chili powder and Worcestershire.

Bring to gentle boil, then reduce heat & simmer for 30 minutes. While simmering soup, cut tortillas into thin strips, and fry in additional oil. Sprinkle lightly with salt after frying, if desired.

Thoroughly mix flour and water, then whisk into soup. Bring to low boil, then simmer for 5 minutes longer. Add shredded chicken and simmer for 5 minutes. Stir in sour cream, Velveeta & RO-TEL.
After serving soup into bowls, pile tortilla strips on top. Garnish with cilantro & avocado, if desired.