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Prep 10 mins
Cook 1 hr
This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!
- 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
- In a large stockpot, heat butter and oil over medium heat.
- Add onions, jalapeno, garlic, carrots and raw chicken.
- Simmer 5 minutes.
- Stir in seasonings.
- Add tomatoes and chicken broth.
- Stir well and simmer for 1 hour, stirring occasionally.
- To serve, crumble tortilla chips in the bottom of individual soup bowls.
- Fill bowls with soup and top with cheese.
I have made this many times. We all love this. Have made for guests as well. I do have a few modifications: use 1 TB dried minced onion, 1 TB diced jarred jalepeno, cut the carrots into small pieces, I add a can of sweet, drained corn, and I cut up the chicken into bite sized pieces (can use precooked). Also only use 1-2 TB oil. We like to top with sour cream, which we would never leave out!
Mmmm... so delicious! The flavor is just what you'd expect from tortilla soup at a really good Mexican restaurant. I added chopped yellow squash and zucchini and julienned red bell pepper, then added an extra cup of broth. I only used about half a pound of chicken, and the soup would have been just as good without any at all. I served the soup with fresh sliced avocado, along with the cheese and fresh-fried tortilla strips.
This is fantastic! Wow, love it. The spices and quantities were all right on the money. I didn't have lemon pepper, so I added black pepper and the zest of half a lemon instead. To use up some extra broth we had on hand, I used 2/3 beef broth and 1/3 chicken broth. I also substituted 1 c of corn for 1 c of carrots for an extra punch of color. Using 3 jalapeno peppers made it very spicy, a nice kick which a dollop of sour cream cools off nicely. I didn't have any, otherwise I would've garnished with fresh cilantro leaves, but sliced black olives did the trick. Yum-- thanks!