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Texas Tortilla Soup




Source of Recipe


recipe circus - 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