Texas Tortilla Soup
Texas Tortilla Soup
1/2 stick butter
1/2 cup oil
1 large onion chopped
1 fresh jalapeno seeded & chopped
4 garlic cloves minced
2 large carrots diced
6 ribs celery diced
1 pound raw chicken meat diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
3 teaspoons bottled liquid hot red pepper sauce
1/2 cup flour
1 can (14 ounce.) tomatoes
4 cans (10 1/2 ounce.) chicken broth
Tortilla chips
1 juice of lime
Garnish: diced avocado, grated cheddar cheese, chopped cilantro.
Heat butter and oil in large kettle and saute chopped onion, jalapeno,
garlic, carrots, celery and chicken; simmer 5 minutes. Combine with cumin,
chili powder, salt, lemon pepper, hot pepper sauce and flour. Add tomatoes
and chicken stock. Simmer 1 hour.
To serve, put a few tortilla chips in bottom of 6 to 8 soup bowls and add a
spoonful of each garnish.
Serves 6 to 8.
|
Linear Mode
