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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Grandma's Tortilla Soup Recipe

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This recipe for Grandma's Tortilla Soup is from The Agostini/Parke Family Cookbook, 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:  
4 oz butter or 4 oz extra Virginia olive oil
2 1/2 oz green bell pepper
8 oz yellow onions
4 oz celery
4 oz carrots
1/2 bunch cilantro
1 tsp ground white pepper
1 tsp cracked black pepper
1 tsp chili powder
1 tsp cumin
1 tsp seasoned salt
1 tsp chopped fresh garlic
80 oz. or 2 1/2 quarts chicken stock
1 can Rotel
1 14.5 ounce can diced tomatoes
1 14 ounce can corn
4 - 6 chicken breasts
Roux:
3 1/2 oz butter
3 1/2 ounce flour
Garnish:
Grated cheese
Tortilla Chips
Directions:
Directions:
Peel, clean and wash all vegetables. Place bell pepper, onion, celery, carrots, and cilantro in the food processor and chop fine.
Heat soup pan over medium-high heat for 2-3 minutes. Add butter or olive. When butter has fully melted, add vegetable mix, peppers, chili powder, cumin, garlic, and seasoned salt. Cook until onions are translucent and slightly brown.
After vegetables are sift, add chicken stock and bring to a boil. Add Rotel, tomatoes, and corn.
While the soup is coming to a boil prepare the roux. Heat a 10" sauté pan over med-low heat. Add the butter and melt fully. Add the flour and mix thoroughly using a whisk, cook roux for 2-3 minutes stirring occasionally. Add roux to soup mixture along with the grilled chicken. Reduce heat and simmer 15-20 minutes. Ladle soup into bowls and garnish with tortilla strips and cheddar cheese.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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