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Tortilla: California Grill Texas Tortilla Soup

Source of Recipe

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List of Ingredients


8 cup chicken broth
2 tsp cumin
3 tsp ground New Mexico chile powder
1 1/2 lb boneless skinless chicken breasts diced
1 cup diced onions
1 cup diced celery
2 minced jalapenos(or 1/2 cup minced canned jalapenos)
1 tbl 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 cup shredded Jack cheese (optional)
2 cup 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.

This recipe yields 6 servings.