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Cal-Tex Tortilla Soup Recipe

5 stars - based on 1 vote
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This recipe for Cal-Tex Tortilla Soup is from Recipes Through The Generations, 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:  
8 cups chicken broth
2 tsp. ground cumin
3 tsp. Green New Mexico chile powder
1-1/2 lbs. boneless chicken breasts, skinless - diced
1 cup diced onions
1 cup diced celery
2 jalapeņos, minced or 1/2 cup minced canned
1 Tbsp. minced garlic
3/4 lb. (1-1/2 cups) butter
1/2 cup flour
1/2 cup half & half
1/4 cup minced cilantro
3/4 cup chopped green onions
1-1/2 cups shredded jack cheese
2 cups tortilla strips (

Directions:
Directions:
Bring chicken broth, cumin and chile powder to boil. Saute chicken, onions, celery, jalapeņo and garlic in 1/4 cup butter over medium heat until chicken juices run clear when pierced with a fork - about 10 minutes. Remove from skillet and set aside.

Melt remaining 1/2 cup butter in same skillet over medium-low heat. Stir in flour to make roux and cook until thickened - about 2-3 minutes. Stir roux into boiling stock, then add chicken/vegetable mixture. Remove from heat and add half & half and cilantro, stirring until smooth.

Garnish with grated onions, grated cheese and crushed tortilla chips.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes; TOTAL: 40 minutes
Personal Notes:
Personal Notes:
This takes a bit of time to prepare but it is OHHHH so good!

 

 

 

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