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Description Edit

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.

Ingredients Edit

Directions Edit

  1. Heat margarine and oil in a large kettle then sauté onion, jalapenos,garlic, carrots, celery and chicken then simmer 10 minutes.
  2. Add and combine cumin, chili powder, salt, lemon pepper, tabasco and flour then stir in tomatoes and chicken stock.
  3. Simmer one hour then drop tortilla strips into hot oil and fry until crisp and drain.
  4. Place strips in bottom of soup bowls and spoon in soup.
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