TEXAS TORTILLA SOUP
Ingredients
- 1/2 stick butter
- 1/2 c. oil1 lg. onion, chopped
- 1 fresh jalapeno, seeded & chopped
- 4 garlic cloves, minced
- 2 lg. carrots, diced
- 6 ribs celery, diced
- 1 lb. boned, diced raw chicken
- 1 tsp. each ground cumin, chili powder, salt & lemon pepper
- 3 tsp. bottled liquid hot red pepper sauce
- 1/2 c. flour
- 1 (14 oz.) can tomatoes
- 4 (10 1/2 oz.) cans chicken broth
- Tortilla chips
- 1 juice of lime
- Garnish: diced avocado, grated cheddar cheese, chopped cilantro.
Directions
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.