Dks Texas Tortilla Soup

1. 1

   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.

2. 2

   Drop tortilla strips into oil or melted shortening heated to 375* and fry until crisp; drain on paper towels.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.