Texas Tortilla Soup

My mom was famous for her Texas Tortilla Soup so much so she was published in Sarah Steves, Diane Gates, and Claire Vaughn's cookbook Favorites, Chilhood Friends Still Cooking Up Fun. I loved it so much growing up, when I moved away for college I conquered the art of making it for myself to enjoy whenever I wanted. If you are not normally cook it may seem like a lot of prep work, but if you are in a little more of a rush there are a few ways to cheat (I'll fill you in later). Warning: this is a meaty filling tortilla soup, not for sissy girls on a 'diet'

Texas Tortilla Soup

 



½ stick butter

½ cup oil



1 large onion, chopped



1 fresh jalapeno, seeded and chopped



4 cloves garlic, minced



2 large carrots, chopped

6 ribs celery, diced



1 pound chicken, raw, boned & diced



1 teaspoon each-ground cumin, chili powder, salt and lemon pepper



3 teaspoons picante sauce



½ cup flour



1 14-ounce can chopped tomatoes



40 ounces chicken broth



8 corn tortillas, cut in strips

Garnishes: 1-cup sour cream, sliced avocados & 1 cup shredded cheddar cheese

 

Chop all vegetables beforehand so everything goes pretty fluid.

Heat butter and oil in a large pot and sauté chopped onions, jalapeno, garlic, carrots and celery. Simmer 5 minutes.

Add cumin, chili powder, salt, lemon pepper, hot sauce, flour and chicken.

Stir till flour coats ingredients.

Add tomatoes and chicken stock and simmer 1 hour.

Drop tortilla strips into hot oil and fry until crisp. Drain on paper towel. And add whatever other fixins you want (I personally put a little bit of everything) 

Open a bottle of wine and it's like a little mexican heaven in a bowl. 

Ways to cheat: IF you don't have enough time, of course everything is a little better completely fresh

1- buy the onions pre-cut at HEB

2- buy the snacking carrots and celery and ready with just a few extra chops

3- buy the tenders cut of the chicken and just cut up a little more 

4- Own an avocado slicer, makes perfect slices everytime