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Tortilla soup Recipe

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This recipe for Tortilla soup, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Kleinman
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp butter
1/3 cup oil
1 large onion, chopped
1 fresh jalapeņo, chopped and seeded
4 cloves garlic, minced
2 carrots, diced
6 ribs celery, diced
1 lb. boneless chicken breasts, diced
1 tsp cumin
1 tsp chile powder
1 tsp salt
1 tsp lemon pepper
1/2 cup flour
14 oz can chopped tomatoes (petit diced)
4 (10 1/2 ounce) cans chicken broth
6-7 stems cilantro
2 tablespoons lime juice
Tortilla chips, slightly crushed
sour cream
avocados, sliced
Monterey Jack Cheese, shredded

Directions:
Directions:
Heat butter and oil in large pot. Saute onion, jalapeņo, garlic, carrots, celery and chicken; simmer 5 minutes. Add cumin, salt, chile powder, lemon pepper and flour. Stir to blend. Add tomatoes and chicken broth. Simmer one hour. Add cilantro and lime juice. Put in individual serving bowls in this order: tortilla chips, sour cream, avocados, Monterey Jack cheese, then soup.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr 30 min
Personal Notes:
Personal Notes:
I use green chile instead of jalapeņo, add more cumin, use 3 cans chicken broth instead of 4 and leave out the lime juice and sour cream.

 

 

 

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