"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bird Texas Tortilla Soup Recipe

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

Sarah Pfarr
Added: Thursday, April 2, 2009


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

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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