Ingredients
- Lime Sour Cream:
- 1/2 cup olive oil
- 4 oz butter
- 2 medium onions, finely chopped
- 1 garlic clove
- 1 small green bell pepper, deseeded and finely chopped
- 3 tsp flour
- 2 large corn tortillas, cut into small strips and finely ground in a food processor
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp salt
- 1/2 tsp coarsely ground black pepper
- 2 pkge chicken broth
- 10 oz skinless chicken breast, grilled and diced
- Fresh cilantro, chopped
- 3/4 cup sour cream
- 1 tbsp fresh lime juice
- Fried Tortilla Strips:
- Peanut oil for frying
- 2 large corn tortillas, cut into 3 x 1/8" strips
- 1 tsp cumin
- 1/2 tsp cayenne pepper
Preparation
Step 1
Heat olive oil and butter in a large pan over medium heat. Add onions, pepper and garlic and cook until tender and golden brown. In a small bowl, mix flour, ground tortillas, chilli powder, cumin, salt, black pepper and cayenne pepper. stir flour mixture into cooked vegetables. Add chopped cilantro and cook over medium heat for 10 to 12 minutes, stirring constantly, until mixture resembles toasted graham crackers. Remove from heat. Blend in chicken stock, a little at a time, until all of it is well incorporated. Return mixture to medium heat and bring to a boil. Lower heat and leave to simmer gently for 40 minutes. Pour into a blender or food processor and process until smooth. Return soup mixture to clean pan, heat through and stir in the grilled diced chicken.
Lime Sour Cream:
Place ingredients in a small bowl and whisk together until well blended. Cover and keep in refrigerator until needed.
Fried Tortilla Strips:
Heat oil in pan until hot enough to brown a small cube of bread in about 30 seconds. Add corn tortilla strips and cook for 1 to 2 minutes until crisp and golden. Remove from pan and drain well on paper towels. Sprinkle with cumin and cayenne pepper and use at once.
Garnish soup with Lime Sour Cream, Fried Tortilla Strips and a few sprigs of cilantro.