2 cups cooked elbow macaroni
8 oz. Velveeta® – melted, low-fat okay
6 oz. can tuna in water – drained
10.75 oz. can condensed cream of mushroom soup
1 cup milk
2 eggs – beaten
1/3 cup chopped green olives
1 tsp. garlic salt
1/4 tsp. ground mustard seed
Combine all ingredients in a greased, oven-proof casserole dish.
(10) 6″ corn tortillas – cut into 1/4″ thick strips
1 lrg. onion – minced
2 cloves garlic – minced
2 Tbls. vegetable oil OR olive oil
15 oz. can tomato puree
4 cups chicken broth
up to 1/2 cup hot sauce – to taste
1/2 med. green bell pepper – seeded, minced, optional
1 Tbls. minced jalapeno pepper – optional
1 tsp. Worcestershire sauce
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. chili powder – optional
1/4 tsp. black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken – cubed
1 cup heavy whipping cream
1/4 cup sour cream – low-fat okay
8 oz. process cheese food (Velveeta®) – cubed, low-fat okay
1 Tbls. chopped fresh cilantro – for garnish, optional
Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.
In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
Whisk flour/water mixture into soup.
Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
Add cream, sour cream, and cheese to pot; stir until cheese has melted.
Pour soup into bowls, pile tortilla strips into a “haystack” shape on top of the soup, garnish with cilantro.