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    Texas Tortilla Soup


    Source of Recipe


    recipe circus - ann ring

    List of Ingredients




    8 cups chicken broth
    2 teaspoons cumin
    3 teaspoons ground New Mexico chile powder
    1 1/2 pounds boneless skinless chicken breasts, diced
    1 cup diced onions
    1 cup diced celery
    2 minced jalapenos
    (or 1/2 cup minced canned jalapenos)
    1 tablespoon minced garlic
    3/4 cup butter
    1/2 cup flour
    1/2 cup half-and-half
    1/4 cup minced cilantro
    3/4 cup chopped green onions
    1 1/2 cups shredded Jack cheese (optional)
    2 cups tortilla strips

    Recipe



    Bring chicken broth, cumin and chile powder to boil. Meanwhile, saute chicken, onions, celery, jalapenos and garlic in 1/4 cup butter in skillet over medium heat until chicken juices run clear when pricked with fork, about 10 minutes. Remove from skillet and set aside.

    Melt remaining 1/2 cup butter in same skillet over medium-low heat. Stir in flour to make roux and cook until thickened, 2 to 3 minutes. Stir roux into boiling stock, then add chicken-vegetable mixture. Remove from heat and add half-and-half and cilantro, stirring until smooth. Garnish with chopped green onions, cheese and tortilla strips.

    YIELD: 6 Servings

 

 

 


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