Zutaten für Texas Tortilla Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 jalapeno pepper, minced
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1.5 lbs boneless, skinless chicken breasts
- Lemon Pepper
- Paprika
- Red Pepper Flakes
- Thyme
- Parsley
- 1/2 cup chopped fresh cilantro (optional)
- 5-10 dashes Tabasco sauce
- 2 bay leaves
- 2 tablespoons lime juice
- 6 cups chicken stock
- generous portion of fried corn tortilla strips (about 6-8 strips per bowl)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- Avocado (for garnish)
- Shredded cheese (for garnish)
- Sour cream (for garnish)
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Zubereitung von Texas Tortilla Soup
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large kettle over medium heat. Sauté 1 medium onion (chopped), 1 jalapeno pepper (minced), 2 cloves garlic (minced), 1 cup chopped carrots, and 1 cup chopped celery until softened, about 5 minutes.
- Add 1.5 lbs boneless, skinless chicken breasts.
- In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (or more, to taste), 1/4 teaspoon oregano, and 5-10 dashes Tabasco sauce.
- Pour the spice mixture over the chicken and vegetables. Stir to coat.
- Add 6 cups chicken stock and 2 bay leaves.
- Bring to a simmer, reduce heat to low, cover, and simmer for 1 hour. Remove the chicken and shred it using two forks. Stir in the shredded chicken and 2 tablespoons lime juice.
- Serve hot over a generous portion of fried corn tortilla strips (about 6-8 strips per bowl). Garnish with your favorite toppings like avocado, shredded cheese, or sour cream.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
35g
Fat
54g
Carbs
7g
