Betty's Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 to 4 tablespoons butter
½ cup oil, divided
1large onion, chopped
1fresh jalapeno, seeded and chopped
or 1 can chopped green chilis
4 garlic cloves, minced
2 large carrots, diced
6 ribs celery, diced
1 pound raw chicken meat, diced
1 teaspoon each: ground cumin, chili powder, salt and lemon pepper
3 teaspoons hot red pepper sauce
½ cup all-purpose flour
1 (14-ounce) can diced tomatoes (can use 2 cans Rotel)
4 (10 ½ -ounce) cans chicken broth or equivalent homemade stock
8 corn tortillas cut into strips
1cup sour cream (can use nonfat)
3 avocados, seeded and diced
1 cup grated Cheddar cheese
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Directions: |
Directions:Heat butter and Ό cup oil in large kettle (preferably nonstick) over medium-high heat. Add onion, jalapeno, 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. Makes 6 to 8 servings.
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: I guess you might call this my signature soup!!! Yummy!
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