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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This came from The Houston Chronicle on Wednesday, January 17, 1990. My US Navy husband was being transferred overseas to Brechin, Scotland and we were visiting with family in Houston before flying out. Found this recipe and have been carrying it around ever since. It's become my signature dish! Don't be put off by the list of ingredients. This soup goes together really quickly. I always double this and have even tripled it. We always make WAAYYY more chips than the recipe calls for. My one tip would be don't settle for bagged tortilla chips. Take the time to fry up some fresh; it makes all the difference in the world. Ingredients:
4 tablespoons butter |
1/2 cup oil |
1 large onion, chopped |
1 fresh jalapeno, seeded and diced |
4 garlic cloves, minced |
2 large carrots, diced |
6 celery ribs, diced |
1 lb boned diced raw chicken |
ground cumin, chili powder, salt and lemon pepper |
3 teaspoons tabasco sauce |
1/2 cup flour |
1 (14 ounce) can diced tomatoes |
4 (10 1/2 ounce) cans chicken broth |
8 corn tortillas, cut in strips |
diced avocado, sour cream, grated cheddar cheese, cilantro |
Directions:
1. Heat butter and oil in large kettle, and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Add cumin, chili powder, salt, lemon pepper, Tabasco sauce and flour. Add tomatoes and chicken stock. Simmer one hour.
2. Drop tortilla strips into oil or melted shortening heated to 375* and fry until crisp; drain on paper towels.
3. To serve, put a few tortilla strips in the bottom of 6-8 soup cups, ladle soup on top and add a spoon of each of sour cream, avocado, cheese and cilantro.
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