Soups & Stews Texas Tortilla Soup 4 T. butter 1/2 c. oil 1 large onion, chopped 1 jalapeno, seeded and chopped (I don't seed it) 4 garlic cloves, minced (I use garlic or garlic salt if I don't have cloves) 6 ribs celery, diced 2 large carrots, diced 1 lb. chicken breast, diced 1 tsp. cumin 1 tsp. chili powder 1 tsp. salt (I don't use if I use garlic salt) 1 tsp. lemon pepper 3 tsp. Tabasco sauce (I don't use this either) 1/2 c. flour (I mix this with a little broth before I add it to the soup) 1 (14 oz.) can tomatoes (diced) 4 (10 1/2 oz.) cans chicken broth 8 corn tortillas, cut in strips Garnishes: sour cream diced avocados grated cheddar cheese Heat butter and oil in large kettle. Saute onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Combine with spices, tabasco and flour. Add tomatoes and broth and simmer 1 hour. Drop tortilla strips into oil, heated to 375° and fry until crisp; drain on paper towls. To serve, put a few tortilla strips in the bottom of a soup cup and add a spoon each of sour cream, avocado, and cheese as desired. Pour soup over. Serves 6-8.