Old Fashioned Eating

I picked up this recipe for tortilla soup last month while visiting family and have been waiting to try it on my own. I have a slow cooker tortilla soup recipe that I really like, but it was time for something different.

This recipe includes crushed tortilla chips on the bottom of the bowl and more crushed chips on top of the soup with the cheese. The chips do get mushy, which normally I don’t like, but it works here. (Hey, everyone has weird food things, right?)

Texas Tortilla Soup

Ingredients

• 4 tablespoons butter
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 1 jalapeno, seeded and chopped
• 4 garlic cloves, minced
• 2 cups baby carrots
• 1 lb raw boneless skinless chicken
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon lemon pepper
• 1 (14 ounce) can tomatoes
• 3 (14 ounce) cans chicken broth
• tortilla chips
• 1 cup grated monterey jack cheese

Directions

1. In a large stockpot, heat butter and oil over medium heat.
2. Add onions, jalapeno, garlic, carrots and raw chicken.
3. Simmer 5 minutes.
4. Stir in seasonings.
5. Add tomatoes and chicken broth.
6. Stir well and simmer for 1 hour, stirring occasionally.
7. To serve, crumble tortilla chips in the bottom of individual soup bowls.
8. Fill bowls with soup and top with cheese.

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2. Sour Cream and Paprika Chicken
3. Hamburger Stroganoff