Dks Texas Tortilla Soup

Name: Dks Texas Tortilla Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 4 tablespoons butter; 1/2 cup oil; 1 large onion, chopped; 1 fresh jalapeno, seeded and diced; 4 garlic cloves, minced; 2 large carrots, diced; 6 celery ribs, diced; 1 lb boned diced raw chicken; ground cumin, chili powder, salt and lemon pepper; 3 teaspoons Tabasco sauce; 1/2 cup flour; 1 (14 ounce) can diced tomatoes; 4 (10 1/2 ounce) cans chicken broth; 8 corn tortillas, cut in strips; diced avocado, sour cream, grated Cheddar cheese, cilantro

Submitted by D2thaK

"This came from The Houston Chronicle on Wednesday, January 17, 1990. My US Navy husband was being transferred overseas to Brechin, Scotland and we were visiting with family in Houston before flying out. Found this recipe and have been carrying it around ever since. It's become my signature dish! Don't be put off by the list of ingredients. This soup goes together really quickly. I always double this and have even tripled it. We always make WAAYYY more chips than the recipe calls for. My one tip would be don't settle for bagged tortilla chips. Take the time to fry up some fresh; it makes all the difference in the world."

Download

photo by teresas

Ready In:: 1hr 30mins
Ingredients:: 15
Serves:: 6-8

ingredients

4 tablespoons butter
¹⁄₂ cup oil
1 large onion, chopped
1 fresh jalapeno, seeded and diced
4 garlic cloves, minced
2 large carrots, diced
6 celery ribs, diced
1 lb boned diced raw chicken
1 tsp each
ground cumin, chili powder, salt and lemon pepper
3 teaspoons Tabasco sauce
¹⁄₂ cup flour
1 (14 ounce) can diced tomatoes
4 (10 1/2 ounce) cans chicken broth
8 corn tortillas, cut in strips
Garnishes
diced avocado, sour cream, grated Cheddar cheese, cilantro

directions

Heat butter and oil in large kettle, and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Add cumin, chili powder, salt, lemon pepper, Tabasco sauce and flour. Add tomatoes and chicken stock. Simmer one hour.
Drop tortilla strips into oil or melted shortening heated to 375* and fry until crisp; drain on paper towels.
To serve, put a few tortilla strips in the bottom of 6-8 soup cups, ladle soup on top and add a spoon of each of sour cream, avocado, cheese and cilantro.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was really a surprise. I wasn't liking the flour taste while this was cooking. Never had a real thick tortilla soup before. But once every thing came together it turned out to be absolutely awesome. Now I don't know if I will ever be able to eat the watery stuff again. I made as posted except I cut the recipe in half, only DH and I. So have one serving left and can't wait to see if it heats up well. I did stir fry my corn tortillas in my wok works great, it is a must to make them fresh. I did omit the avocado only because I was out. DH said as I gave him his dish "what a pretty soup". Great recipe and a keeper for sure. Thanks for posting. :) Made for Spring PAC 2011.

teresas

RECIPE SUBMITTED BY

D2thaK

I've been married 26 years to my DH. We've lived all over the US and in Scotland. We've finally made our way back to our native Texas about 6 years ago. I've been collecting recipes for most of those years so I'm really glad to have this site to store some of my favorites. I grew up cooking classic Texas and Tex Mex foods.One of my favorite cookbooks is "Texas Home Cooking". It is full of what I consider to be the very best versions of all the classic Texan and Tex-Mex recipes. I'm trying to learn more healthy food prep and recipes these days, so I frequently try to lighten up my standard, go-to recipes.

View Full Profile