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Tortilla Soup

List of Ingredients




Tortilla Soup
(Black Bear Restaurant at Indian Lodge, Fort Davis)

Note: The Civilian Conservation Corps in 1935 completed this pueblo-style lodge and restaurant that overlooks the beautiful Kessey Canyon in Davis
Mountains State Park near Fort Davis.

4 cups chicken, cooked and chopped
1 1/2 cups chopped onion
8 ribs celery, chopped
2 jalapeno peppers, chopped
2 cloves garlic, minced
1/4 cup vegetable oil
1 32-ounce can tomatoes
1/4 cup chopped cilantro
1 teaspoon cumin
1 tablespoon chili powder
2 cups uncooked rice
1/2 can #10 (6 1/2- or 7 1/4-pound) can corn
1 gallon chicken bouillon
12 corn tortillas

Place stock pot over medium heat and heat pot. Pour oil into pot and heat. Add onion, celery, jalapenos and chicken. In another pot, boil bouillon and add to stock pot. Bring to a boil, and add rice, cumin, chili powder and minced garlic. Add corn and canned tomatoes. Reduce heat and simmer for 50 minutes. Meanwhile, cut tortillas into 1/2-inch strips and fry until crisp.
Serve soup with tortilla strips.

Recipe