Tortilla Soup

6 tablespoons unsalted butter
1 pound chicken tenderloins, cut into 1-inch pieces
1/2 cup finely chopped onion
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 cup flour
4 cups chicken stock
3/4 cup heavy whipping cream
Tortilla chips
Grilled bell pepper skewers for garnish (optional)

In a soup pot, melt butter.  Add chicken and onion and cook over medium heat until chicken is no longer pink, about 5 to 6 minutes.

Add spices, then flour, and mix well. Cook, stirring about 30 seconds.

Stir in stock and bring to a full boil. Reduce heat and simmer 20 minutes.  Stir in cream.  Serve hot topped with tortilla chips. If desired, top with mini-skewers of grilled bell peppers.

Makes 3 to 4 servings.

**Water Buffalo Restaurant's recipe