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Mason Jar Tortilla Soup




Source of Recipe


Internet Copycat Recipe


List of Ingredients




1 small green bell pepper, cut into chunks
1 medium yellow onion, cut into chunks
1/2 pound celery, cut into 1 inch pieces
1/2 pound carrots, cut into 1-inch pieces
1/3 cup cilantro leaves, whole
1 tablespoon minced garlic
2 teaspoons chili powder
2 teaspoons cumin
1 1/2 teaspoons cracked black pepper
2 sticks butter, plus 2 tbsp butter divided
1/3 cup olive oil
10 ounces corn tortillas
3 quarts water
4 ounces chicken stock, seasoned
1/3 cup flour
1 1/4 pounds tomatoes, peeled and coarsely chopped
2 pounds boneless skinless chicken breasts, grilled and diced into 1/4 inch cubes
Fried corn tortilla strips (1/8-by-1-inch)
grated Cheddar cheese, for garnish

Recipe



Place bell pepper, onion, celery, carrots and cilantro in food processor and finely chop; set aside in a large bowl.

In a small bowl, combine garlic, chili powder, cumin and black pepper and stir into chopped vegetables. Melt 1 stick plus 2 tablespoons butter and olive oil in large pan over medium heat. Add vegetable mixture and sauté, stirring often, until vegetables are transparent and lightly browned.

Finely chop the 10 ounces of tortillas in food processor and add to vegetable mixture; sauté over medium heat until soft. Transfer mixture to a large pot over medium heat. Add water and chicken base, mixing until chicken base is dissolved.

In a large skillet over medium-high heat, melt remaining 1 stick butter and whisk in flour. Cook 2 to 3 minutes, while whisking, to make a roux. Add roux to soup; stir and let simmer 20 minutes. Stir in chopped tomatoes, then diced chicken; cook until heated through. Ladle soup into bowls and sprinkle with tortilla strips and grated cheese. Makes 1 gallon.