Bird Texas Tortilla Soup
2 to 4 T. butter
1/2 C. oil, divided
1 large onion, chopped
1 fresh jalapeño, 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, jalapeño, 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.
Makes 6 to 8 servings.
Source: This quintessential Tortilla Soup was created by Joe
Mannke, owner of Rotisserie for Beef & Bird. Tortilla Soup has become a fixture
on regional Texas, Mexican and Tex-Mex menus.