California Grill Texas Tortilla Soup

California Grill Texas Tortilla Soup
Recipe type: Soups and Stews
Serves: 6
  • 8 Cups chicken broth
  • 2 teaspoons cumin
  • 3 teaspoons ground New Mexico chile powder
  • 1 1/2 pounds boneless skinless chicken breasts; diced
  • 1 Cup diced onions
  • 1 Cup diced celery
  • 2 minced jalapenos (or 1/2 Cup minced canned jalapenos
  • 1 Tablespoon minced garlic
  • 3/4 Cup butter
  • 1/2 Cup flour
  • 1/2 Cup half-and-half
  • 1/4 Cup minced cilantro
  • 3/4 Cup chopped green onions
  • 1 1/2 Cups shredded Jack cheese; (optional)
  • 2 Cups tortilla strips
  1. Bring chicken broth, cumin and chile powder to boil. Meanwhile, saute chicken, onions, celery, jalapenos and garlic in 1/4 cup butter in skillet over medium heat until chicken juices run clear when pricked with fork, about 10 minutes. Remove from skillet and set aside.
  2. Melt remaining 1/2 cup butter in same skillet over medium-low heat. Stir in flour to make roux and cook until thickened, 2 to 3 minutes. Stir roux into boiling stock, then add chicken-vegetable mixture. Remove from heat and add half-and-half and cilantro, stirring until smooth. Garnish with chopped green onions, cheese and tortilla strips.
This recipe yields 6 servings.

Each serving: 532 calories; 1,420 mg sodium; 120 mg cholesterol; 33 grams fat; 27 grams carbohydrates; 31 grams protein; 2.31 grams fiber.
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