1. Sauté oil, garlic and onions in large pan or Dutch oven until soft. 2. Add numbers 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes. 3. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees F (while soup is cooking). Sprinkle with salt if desired. 4. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. 5. Add chicken and simmer 5 minutes. 6. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temperature. 7. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. 8. Optional: garnish with freshly chopped cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
