Lulu's Chicken Tortilla Soup

This tortilla soup is blended prior to serving to give it a smooth, creamy texture.

Ingredients:

• 3 boneless, skinless chicken thighs
• 4 cups chicken broth
• 5 corn tortillas, ground
• 1 14.5 oz can diced tomatoes
• 1 tablespoon butter (not margarine)
• 1/3 cup onion puree
• 3 garlic cloves, peeled and whole
• ¼ cup fresh squeezed orange juice
• ½ teaspoon ground red pepper
• 1/2 teaspoon salt
• ¼ teaspoon black ground pepper
• Pinch nutmeg
• Pinch cinnamon

Directions:

Add broth to a soup pot and start cooking it at medium heat. Slice chicken into thin strips and add to broth. Add tomatoes, onion puree, garlic. Add ground red pepper, black pepper, salt, cinnamon and nutmeg. Add orange juice, ground corn tortillas. Add butter and with a wire whisk mix everything together. Cook covered for about 20 minutes. Remove from heat and puree either in a blender or with a hand blender. Return soup to heat and cook an additional 10-12 minutes. Garnish and serve.

Number of Servings: 4-8oz servings

Notes from the Cook: Careful when you pruee the soup as it will be hot.