Cheever’s Café Chicken Tortilla Soup

Autumn Raines Lockett

½ of a yellow onion

Olive oil

2 ½ cans (16 ounces) diced tomatoes

4-ounce can green chilies

¾ pound cream cheese

Chili powder

Salt

Cumin

Cayenne

Minced garlic

1 bay leaf

1 pound diced cooked chicken plus 1 ½ quarts chicken stock

Method: Sauté the onions in the olive oil. Add tomatoes, green chilies and spices to taste. Simmer for 20 minutes. Add cream cheese and gently bring to a boil. Mash the mixture to fully incorporate ingredients. Add the chicken stock and bring to boil. Simmer for 10 more minutes. Garnish with fried tortilla strips.

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