Rotisserie for Beef & Bird Texas Tortill
Source of Recipe
Houston Chronicle
Recipe Introduction
This quintessential Tortilla Soup was created by Joe Mannke, owner of Rotisserie for Beef & Bird. Tortilla Soup has become a fixture on regional Texas, Mexican and Tex-Mex menus.
List of Ingredients
2to 4 tablespoons butter
1/2cup oil, divided
1 large onion, chopped
1 fresh jalapeño, seeded and chopped
4 garlic cloves, minced
2 large carrots, diced
6 ribs celery, diced
1 pound raw chicken meat, diced
1 teaspoon each: ground cumin, chili powder, salt and lemon pepper
3 teaspoons hot red pepper sauce
1/2 cup all-purpose flour
1(14-ounce) can tomatoes
4(10 1/2-ounce) cans chicken broth or equivalent homemade stock
8 corn tortillas, cut into strips
1 cup sour cream (can use nonfat)
3 avocados, seeded and diced
1 cup grated Cheddar cheese
Recipe
Heat butter and 1/4 cup oil in large kettle (preferably nonstick) over medium-high heat. Add onion, jalapeño, garlic, carrots, celery and chicken; simmer 5 minutes. Stir in cumin, chili powder, salt, lemon pepper, pepper sauce and flour. Add tomatoes and chicken broth; stir well and simmer 1 hour.
While soup simmers, heat remaining 1/4 cup oil to 375 degrees in a deep skillet. Drop tortilla strips into hot oil and fry until crisp; drain on paper towels.
To serve, put a few tortilla strips in the bottom of 6 to 8 soup cups; fill cups with soup and top with a spoon each of sour cream, avocado and cheese. Makes 6 to 8 servings.
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