OLD GRINGO'S TORTILLA SOUP



Ingredients

1/3 cup olive or vegetable oil
1/4 cup flour
1/3 cup turbinado sugar
1 can (4 oz) diced green chiles, fire roasted
1 medium sweet onion, diced
3 carrots chopped
3 celery ribs chopped
3 cloves of garlic minced
1/3 cup cilantro leaves chopped
1/3 cup kale chopped
1½ tsps chili powder
1½ tsps ground cumin
1 knob butter
1 can (15 oz) pinto beans, drained
1 can (15 0z) diced tomatoes, fire roasted
5 corn tortillas, shredded
2 qts chicken stock
1 tsp pepper
2 large grilled chicken breasts, shredded

Procedures

Heat oil in large heavy saucepan and whisk in the flour. Lower heat and cook until browned, stirring constantly. Add diced green chiles, onion, carrots, celery, kale, garlic, cilantro, chili powder, and ground cumin. Cook 10 minutes, stirring. Add beans, shredded tortillas, chicken stock, sugar, tomatoes, and pepper. Bring to boil and cook on medium low for 30 minutes. Add shredded chicken and butter and continue cooking for 10 minutes or until carrots are done. Refrigerate all day or overnight to blend flavors.

Serving

Reheat, ladle into bowls, garnish with grated cheddar cheese, sliced avocado, and crisp tortilla chips.