Ingredients
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4 boneless skinless chicken breasts, cooked and diced
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1 -2 tablespoon vegetable oil
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1 large yellow onion, chopped
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1 tablespoon minced garlic
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2 tablespoons flour
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1 3/4 tablespoons flour
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3 cups water
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1 (10 ounce) can Rotel Tomatoes
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1 (14 ounce) can diced tomatoes
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1/4 cup fresh cilantro
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1/4 teaspoon sugar
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1 tablespoon Tabasco sauce (or less)
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8 ounces cheddar cheese, shredded
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4 -8 ounces tortilla chips
Instructions
- Sauté onion and garlic in oil. Stir in 2 tablespoons flour.
- While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. Simmer 10 minutes.
- Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
- Stir in sugar and Tabasco. Simmer 10 minutes.
- Add cheese and let it melt (low heat).
- Crumble tortilla chips into soup and let it set for 15 minutes before serving.
- Serve with additional cheese and tortilla chips, if desired.