Servings: 6

Ingredients

• 1/4 cup Canola Oil
• 2 Tbl.Butter
• 1 cup Yellow Onion, diced 1/4"
• 1/2 cup Green Bell pepper, diced 1/4"
• 1-1/2 tsp. Fresh Garlic, minced
• 3 ea.Thick Corn Tortillas, 6” Taco Size
• 1-1/2 tsp. Chile Powder
• 1-1/2 tsp. Cumin
• 1 tsp. Coarse Salt
• 3/8 tsp. Ground Black Pepper
• Pinch Cayenne Pepper
• 1/4 cup All Purpose Flour
• 1/2 cup Thick Tortilla Chips, crushed into 1/8” crumbs (can be done in food processor)
• 3-1/2 qts. Chicken Broth
• 1 cup Canned Diced Tomatoes
• 4-1/2 tsp. Tomato Paste

Instructions

1. Heat the oil and butter in a large saucepot set over medium-high heat.
2. Add the onions, peppers and minced garlic into the pot and cook until they begin to lightly caramelize.
3. Finely chop the corn tortillas into 1/8" pieces, add into the pot and cook until golden brown.
4. Add the chile powder, cumin, salt, pepper and cayenne pepper into the pot and cook until the spices become aromatic.
5. Add the flour into the pot and cook (4 - 5 mins.).
6. Add the chicken broth, canned diced tomatoes and tomato paste into the pot and bring to a boil.
7. Lower to a simmer and cook until the tortillas are tender (10 - 15 mins.). Reduce to 2-1/2 quarts.
8. Blend until smooth using an immersion blender or blend in batches with regular blender.