I LOVE Mexican food. This soup is a great version of the signature Mexican soup or Sopa de Lima as it would be called in Spanish. It tastes even better the next day, if there are any leftovers that is.
- 1/2 cup (1/2 stick) butter
- 2 14 1/2-ounce cans chicken broth
- 1 medium onion, diced
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1/8 teaspoon dried crushed red pepper
- 3/4 cup canned Mexican-style stewed tomatoes with juices
- 2 tablespoons minced fresh chives
- 1 1/2 cups crushed unsalted tortilla chips
- 1 tablespoon all purpose flour
- 1 lime
- 1/4 cup whipping cream or buttermilk
- 1 cup grated Monterey Jack cheese ~4oz
- 1 cup grated cheddar cheese ~4oz
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- Bring chicken broth to boil in small saucepan over medium heat.
- Meanwhile, melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes.
- Add tomatoes, cumin, chili powder, chives and red pepper. Reduce heat; simmer 5 minutes.
- Sprinkle 1 tablespoon flour over and stir mixture for 2 minutes.
- Stir in green onions, cilantro and lime juice. Season with salt and pepper.
- Stir chicken broth into saucepan. Cover and bring to boil.
- Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended.
- Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve.