Soup - Texas Tortilla Soup

By Jgerwin

from Marian Rosse - Beef & Bird recipe

Ingredients

• 1/2 stick butter 3 teaspoons bottled liquid hot
• 1/2 cup oil red pepper sauce
• 1 large onion, chopped 1/2 cup flour
• 1 fresh jalapeno, seeded & 1 (14-ounce) can tomatoes
• chopped 4 (10 1/2-ounce) cans chicken broth (See note)
• 4 garlic cloves, minced 1 pkg favorite tortillas chips
• 2 large carrots, diced
• 6 ribs celery, diced Garnishes: 1 cup sour cream,
• 1 pound boned, diced raw 3 diced avocados and 1 cup grated
• chicken Cheddar cheese (I like Monterey Jack)
• 1 teaspoon each: ground
• cumin, chili powder, Note: I used 3 (14 oz.) cans of Swanson’s Chicken
• salt and lemon pepper Broth which provides same total ounces.

Preparation

Step 1

Heat butter and oil in large kettle. Then sauté chopped onions, jalapeno, garlic, carrots, celery and chicken. Simmer 5 minutes. Combine with cumin, chili powder, salt, lemon pepper, hot sauce and flour. Add tomatoes and chicken stock and simmer 1 hour.

To serve, put a few tortillas in the bottom of the soup bowls and add desired amount each of sour cream, avocado and cheese, then fill with soup.