Chicken Tortilla Soup

For years, I tried to duplicate the creamy enchilada soup from Chili's Bar & Grill. If you've ever had it, you'd know why. Finally, I was able to not only copy it, but make it even better!

You'll Need:

1 diced yellow onion
1 diced red pepper
4-5 cooked, diced chicken breasts
3 cans chicken broth
3 cups heavy cream
1 can (8 oz.) diced tomatoes
1- Chili Seasoning packet
1- Taco Seasoning Packet
1- (glass jar, from produce dept) Roasted Garlic bits
1- pkg. Soft Corn shells (for frying and putting on top)
Velveeta Cheese (about 1/4 of the large log)
1/2 stick butter

First, cook and dice your chicken. Even boneless breasts should be cooked at least 45 minutes at 350'.

Then chop your onion and pepper, and saute in 4 TBSP. butter. Add the diced chicken, keep sauteing on low heat. Add about 3 TBSP. roasted garlic bits. Add your chicken broth, then whisk in both packets of seasonings. Now add diced tomatoes, and finally, your heavy cream. Simmer, add Velveeta.

Keep stirring and simmering. Get a frying pan hot and add butter or cooking oil to the pan. Have paper towels ready. Use a pizza cutter to cut the soft corn shells into thin strips. 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.

Serve the soup with strips on top, and some grated cheese and sour cream. Don't forget the margaritas!

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