Texas Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods! Ingredients:
4 tablespoons butter |
1/4 cup vegetable oil |
1 large onion, chopped |
1 jalapeno, seeded and chopped |
4 garlic cloves, minced |
2 cups baby carrots |
1 lb raw boneless skinless chicken |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon lemon pepper |
1 (14 ounce) can tomatoes |
3 (14 ounce) cans chicken broth |
tortilla chips |
1 cup grated monterey jack cheese |
Directions:
1. In a large stockpot, heat butter and oil over medium heat.
2. Add onions, jalapeno, garlic, carrots and raw chicken.
3. Simmer 5 minutes.
4. Stir in seasonings.
5. Add tomatoes and chicken broth.
6. Stir well and simmer for 1 hour, stirring occasionally.
7. To serve, crumble tortilla chips in the bottom of individual soup bowls.
8. Fill bowls with soup and top with cheese.
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