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2 tbls vegetable oil
1/4 cup minced white onion
1/4 cup minced Anaheim pepper (green chili pepper)
1 clove garlic, minced
2 tbls cornstarch
4 cups chicken broth
1 cooked skinless, boneless chicken breast, cut into bite sized pieces
1 cooked skinless, boneless chicken thigh, cut into bite sized pieces
8 oz mild cheddar cheese (or 4 oz mild cheddar and 4 oz Monterrey Jack cheese) shredded
3 (6 inch) corn tortillas, minced or cut fine
2 tbls lime juice
1/4 cup canned diced tomatoes
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp oregano
1/4 tsp salt
Tortilla strips, optional, for garnish
In large saucepan, heat the vegetable oil over medium-low heat. Add minced onion, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.
Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt. Increase the heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes. Serve the soup topped with tortilla strips and extra shredded cheese. You may also want to garnish with sections of avocado.
Serves 4
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1st Keep
 Buffie
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