RCI-SP.003.0734.001

Wyoming Tortilla Soup

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.

Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat margarine and oil together in a large pot over medium-high heat until the margarine melts and the mixture is hot.
2
Add chopped white onion, jalapenos, and garlic to the pot, stirring frequently until the onion becomes translucent and fragrant, about 5 minutes.
5 minutes
3
Stir in diced carrots and celery, cooking for 3–4 minutes to soften slightly while the vegetables release their flavors.
4 minutes
4
Add diced raw chicken to the pot, stirring continuously until the chicken is browned on all sides, approximately 8–10 minutes.
10 minutes
5
Sprinkle cumin, chili powder, salt, lemon pepper, and Tabasco over the mixture, stirring well to coat all ingredients evenly.
6
Dust the flour over the mixture and stir constantly for 2–3 minutes to cook out the raw flour taste and thicken the base.
3 minutes
7
Pour in the canned chopped tomatoes and all four cans of chicken broth, stirring to combine and break up any flour lumps.
8
Bring the soup to a boil, then reduce heat to medium and simmer for 15–20 minutes to allow the flavors to meld and the chicken to cook through.
18 minutes
9
While the soup simmers, heat a separate skillet with additional oil or fat over medium-high heat and fry the tortilla strips until golden and crispy, about 3–5 minutes; drain on paper towels.
4 minutes
10
Taste the soup and adjust seasoning as needed with additional salt, cumin, or Tabasco to suit preference.
11
Ladle the soup into bowls and top each serving with a handful of crispy tortilla strips just before serving.

What Makes This Variant Distinct

  • Original variant

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