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In a medium, heavy soup pot on medium high heat, wisk butter and flour together, and stir until it's the color of peanut butter.
Add the onion, celery, garlic. Continue to stir until veggies are limp.
Slowly whisk in the chicken broth and bring to a boil.
Reduce heat to a simmer and add the tomatoes, green chiles, crushed red pepper, cumin, chile powder, lime juice and roasted red pepper. Simmer 1 hour. Serve piping hot with garnishes on the side so that people can make their own custom bowl of soup:
Garnishes: shredded chicken, tortilla strips, shredded jack cheese, sour cream, cilantro, avocado, black beans and rice.
Makes 2 quarts (8 cups). Plan on 2 cups per person.
I prefer to buy my tortilla strips from my favorite local Mexican restaurant. Recipe can be doubled or tripled for large groups.
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