Cooking August 4

 



 

 

Texas Chicken Tortilla Soup 

3 Tablespoons butter

½ cup oil, divided

1 onion

4 cloves garlic, minced

3 carrots, chopped

6 ribs celery, chopped

5 boneless, skinless chicken thighs, cut in bite size pieces

1 teaspoon each: ground cumin, chili powder, salt, & pepper

1 teaspoon red pepper sauce

½ cup flour

1 can Rotel tomatoes

3 cans chicken broth

8 corn tortillas, cut into slices

Grates cheddar cheese 

Heat butter and ¼ cup oil in large kettle over medium-high heat.  Add onion, garlic, carrots, celery, and chicken.  Cook about 10 minutes, stirring frequently.  Stir in cumin, chili powder, salt, pepper, pepper sauce, & flour. Add tomatoes and chicken broth.  Simmer 1 ½ hours. 

Just before serving, brown tortilla strips in ¼ cup hot oil until crisp; drain on a paper towel.

 

To serve, place tortilla strips in the bottom of bowls, cover with soup, top with grated cheese.

 

Makes about 8 servings.