Creamy Chicken Tortilla Soup

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Ingredients

¼ cup extra virgin olive oil
4 tablespoons unsalted butter
2 medium yellow onions, (roughly chopped (about 2½ cups/375 g))
4 cloves garlic, (peeled and sliced into quarters)
1 green bell pepper, (seeded and roughly chopped)
3 tablespoons all-purpose flour
6 cups chicken broth, (best quality such as Swanson)
6 small (6-in/15-cm corn tortillas), (cut into small pieces)
1 tablespoon ground cumin
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
2 cups shredded cooked chicken, (from a store-bought rotisserie chicken or leftovers)
Sour cream, (crushed tortilla chips, corn, cilantro, avocado, black beans, lime wedges)

As published by Once Upon a Chef.

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