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Bird Texas Tortilla Soup Recipe

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This recipe for Bird Texas Tortilla Soup is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 4 T. butter
1/2 C. oil, divided
1 large onion, chopped
1 fresh jalapeņo, seeded and chopped
4 garlic cloves, minced
2 large carrots, diced
6 ribs celery, diced
1 lb. raw chicken meat, diced
1 t. each: ground cumin, chili powder, salt and lemon pepper
3 t. hot red pepper sauce
1/2 C. all-purpose flour
1 (14-ounce) can tomatoes
4 (10 1/2-ounce) cans chicken broth or equivalent homemade stock
8 corn tortillas, cut into strips
1 C. sour cream (can use nonfat)
3 avocados, seeded and diced
1 C. grated Cheddar cheese
Directions:
Directions:
Heat butter and 1/4 cup oil in large kettle (preferably nonstick) over medium-high heat. Add onion, jalapeņo, garlic, carrots, celery and chicken; simmer 5 minutes. Stir in cumin, chili powder, salt, lemon pepper, pepper sauce and flour. Add tomatoes and chicken broth; stir well and simmer 1 hour. While soup simmers, heat remaining 1/4 cup oil to 375 degrees in a deep skillet. Drop tortilla strips into hot oil and fry until crisp; drain on paper towels. To serve, put a few tortilla strips in the bottom of 6 to 8 soup cups; fill cups with soup and top with a spoon each of sour cream, avocado and cheese.

 

 

 

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