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Tortilla Soup

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Makes: 6 servings adjust



  • 4 tablespoons Butter
  • 12 cup Oil, plus more for frying
  • 1 Onion, chopped
  • 1 Jalapeño, seeded and chopped
  • 4 cloves Minced Garlic
  • 2 Carrots, diced
  • 6 stalks Celery, diced
  • 1 pound Boneless Skinless Chicken Breast, diced (or can use 2 cups cooked shredded chicken, just add after vegetables have been sautéed)
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Lemon Pepper
  • 3 teaspoons Bottled Red Pepper Sauce
  • 12 cup Flour

Step 1

Heat butter and oil in large pot and sauté onion, jalapeño, garlic, carrots, celery and chicken; simmer for 5 min. Add cumin, chili powder, salt, lemon pepper, red pepper sauce, and flour, stirring well until flour is absorbed.


  • 1 can Tomatoes
  • 4 cans Chicken Broth, 5 cups

Step 2

Add tomatoes and chicken stock, stirring well. Simmer for 1 hour.


  • Corn Tortilla, cut into strips
  • Cheese

Step 3

Bake tortilla strips in 350 oven for 5-8 min until crispy. Or, heat oil in small pan and fry until crisp. Garnish each bowl with tortilla strips and cheese.
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