Texas Tortilla Soup
2 to 4 T. butter
1/2 C. oil, divided
1 large onion, chopped
1 fresh jalapeņo, seeded and chopped
4 garlic cloves, minced
2 large carrots, diced
6 ribs celery, diced
4 chicken breasts, roasted. I use 2-3 Rotisserie chickens breast and thigh meat only.
1 t. each: ground cumin, chili powder, salt and lemon pepper
3 t. hot red pepper sauce
1/2 C. all-purpose flour
1 (14-ounce) can tomatoes
4 (10 1/2-ounce) cans chicken broth or equivalent homemade stock
8 corn tortillas, cut into strips
1 C. sour cream (can use nonfat)
3 avocados, seeded and diced
1 C. grated Cheddar cheese
Heat butter and 1/4 cup oil in large kettle (preferably nonstick) over medium-high heat. Add onion, jalapeņo, garlic, carrots, and celery; simmer 5 minutes. Shred chicken from the bone. Stir in chicken and cumin, chili powder, salt, lemon pepper, pepper sauce and flour. Add tomatoes and chicken broth; stir well and simmer 1 hour.
While soup simmers, heat remaining 1/4 cup oil to 375 degrees in a deep skillet. Drop tortilla strips into hot oil and fry until crisp; drain on paper towels.
To serve, put a few tortilla strips in the bottom of 6 to 8 soup cups; fill cups with soup and top with a spoon each of sour cream, avocado and cheese.
*I also chop up fresh cilantro and to me it makes the soup. Not all people like cilantro so I always have it as a topping.
Makes 6 to 8 servings.
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Comments on this recipe
YUMMMM! My new favorite tortilla soup recipe! This soup is fabulous!