California Grill Texas Tortilla Soup
Source of Recipe
rc-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
Each serving: 532 calories; 1,420 mg sodium; 120 mg cholesterol; 33 grams fat; 27 grams carbohydrates; 31 grams protein; 2.31 grams fiber
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