Recipe: California Grill Texas Tortilla Soup

California Grill Texas Tortilla Soup

8 cups chicken broth
2 tsp cumin
3 tsp ground New Mexico chile powder
1 1/2 lb boneless skinless chicken breasts diced
1 cup diced onions
1 cup diced celery
2 minced jalapenos (or 1/2 cup minced canned jalapenos)
1 tbsp minced garlic
3/4 cup butter
1/2 cup flour
1/2 cup half-and-half
1/4 cup minced cilantro
3/4 cup chopped green onions
1 1/2 cups shredded Jack cheese (optional)
2 cup tortilla strips

Bring chicken broth, cumin and chile powder to boil.

Meanwhile, saute chicken, onions, celery, jalapenos and garlic in 1/4 cup butter in skillet over medium heat until chicken juices run clear when pricked with fork, about 10 minutes. Remove from skillet and set aside.

Melt remaining 1/2 cup butter in same skillet over medium-low heat. Stir in flour to make roux and cook until thickened, 2 to 3 minutes.

Stir roux into boiling stock, then add chicken-vegetable mixture. Remove from heat and add half-and-half and cilantro, stirring until smooth.

Garnish with chopped green onions, cheese and tortilla strips.

Servings: 6