California Grill Texas Tortilla Soup Recipe

• 8 c. chicken broth
• 2 tsp cumin
• 3 tsp grnd New Mexico chile pwdr
• 1 1/2 lb boneless skinless chicken breasts diced
• 1 c. diced onions
• 1 c. diced celery
• 2 x chopped jalapenos (or possibly 1/2 c. chopped canned jalapenos)
• 1 Tbsp. chopped garlic
• 3/4 c. butter
• 1/2 c. flour
• 1/2 c. half-and-half
• 1/4 c. chopped cilantro
• 3/4 c. minced green onions
• 1 1/2 c. shredded Jack cheese (optional)
• 2 c. tortilla strips

1. Bring chicken broth, cumin and chile pwdr to boil.
2. Meanwhile, saute/fry chicken, onions, celery, jalapenos and garlic in 1/4 c. butter in skillet over medium heat till chicken juices run clear when pricked with fork, about 10 min.
3. Remove from skillet and set aside.
4. Heat remaining 1/2 c. butter in same skillet over medium-low heat.
5. Stir in flour to make roux and cook till thickened, 2 to 3 min.
6. Stir roux into boiling stock, then add in chicken-vegetable mix.
7. Remove from heat and add in half-and-half and cilantro, stirring till smooth.
8. Garnish with minced green onions, cheese and tortilla strips.
9. This recipe yields 6 servings.

chicken broth, cumin, chicken breasts, onions, celery, jalapenos, garlic, butter, flour, cilantro, green onions, cheese, tortilla strips

Taken from cookeatshare.com/recipes/california-grill-texas-tortilla-soup-97984 (may not work)