Recipe Name Texas Tortilla Soup Submitted by mcsisreal Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 180 Ready In (minutes) 210

Ingredients Amount Measure Ingredient 2 cans (5 oz) yields canned chicken 1/2 stick butter 1/4 cups, chopped Onion, chopped 1/4 cup Peppers, sweet, green 1 tablespoon garlic minced 2 stalks small (5 celery 3 small (5-1/2 Carrots 3 teaspoons hot sauce 1/2 cup all-purpose flour 2 1/2 cups chicken broth (10.5 ounce can) 1 teaspoon Spices, ground cumin 1 teaspoon chili powder 1 teaspoon salt Steps Sequence Step 1 1. Heat butter and oil in a large kettle (club aluminum) and sauté chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. 2. Combine with cumin, chili powder, salt, lemon pepper, hot pepper sauce and flour. Stir into into ingredients in # 1. 2. Add tomatoes(with juice) and chicken broth. Simmer 1 hour. Stirring continiously. 3. Serve with tortilla chips 4. Garnishes: 1 cup sour cream, 3 diced avocados, 1 cup grated cheddar cheese and 1 cup grated mozarella cheese. (Optional instead of tortilla chips) 8 corn tortillas, cut in strips. Drop tortilla strips into oil or melted shortening heated to 375 degrees. Fry until crisp; drain on paper towels. Put a few tortilla strips in the bottom of soup bowls and add a spoon each of sour cream and diced avocado. Spoon soup over mixture. Top generously with grated cheese. Serves 6-8. For a party, set out bowls of condiments and let guests add their own sour cream, avocado and cheeses.