Texas Tortilla Soup

By sschwartz

Ingredients

• Garnishes:
• 1/4 cup butter
• 1/3 cup oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 6 ribs celery, diced
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon lemon pepper
• 1 jalapeno, chopped
• 2 large carrots, chopped
• 1 to 1 1/2 pounds raw chicken, chopped
• salt, lemon pepper
• 2 teaspoons hot pepper sauce
• 1/2 cup flour
• 1 (14 oz.) can diced tomatoes (fire roasted)
• 5 cups chicken broth
• crushed tortilla chips
• chopped avocado
• chopped tomatoes
• shredded monterey jack cheese
• sour cream
• chopped cilantro
• fresh limes

Preparation

Step 1

Heat butter and oil in a large pot. Saute chopped onion, jalapeno, carrots, celery, garlic, and chicken. Saute until veggies are soft (about 10 minutes). Add spices, hot pepper sauce and flour. Stir well. Add tomatoes and chicken broth. Bring to a boil then simmer 1 hour.

To serve: put crushed tortilla chips in bowl. Ladle in soup and top with diced tomatoes, cheese, fresh cilantro, limes, avocado, and sour cream.