As I've told you before, I come from a family of fine cooks. This recipe comes from my sister-in-law, Roxanna Zalmanek. She makes this soup without carefully measuring the ingredients and promises you can't mess it up. Use your favorite bottled salsa; that will be the predominate flavor. This soup is similar to tortilla soup, and even better if you are a garlic fan.
Make your own tortilla chips, or use store-bought ones. To give commercial chips that just cooked flavor and temperature, put them in the microwave for 30 seconds.
6 cloves garlic (I used a whole bulb)
1/4 onion, diced
2 cups chicken broth
2 cups cooked chicken, optional
2 cups salsa (Pace Chipotle is my favorite)
2 tbsp lime juice
1 egg, slightly beaten
3 corn tortillas, cut in strips
olive or vegetable oil
sharp cheddar cheese, grated
Sauté garlic and onion in olive oil. Add chicken broth, chicken, salsa, and lime juice. Cook on low heat for about 20 minutes. Add beaten egg and whisk as it cooks.
Heat oil in frying pan until hot. Fry corn tortillas strips until crispy and golden.
Serve soup over tortilla strips and top with grated cheese.