If you've not been able to get down to Austin's Magnolia Cafe this year, that's ok. Here's their chicken tortilla soup recipe. I highly recommend adding the chipotle sauce for a great zing!
Y'all enjoy! See you next week!
Did you see last week's newsletter Chili con Carne Cheese Enchiladas
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This legendary soup is really pretty simple. Just assemble the ingredients, put 'em in a big pot and in less than an hour, you've got great soup. Important: The smoky heat provided by the Chipotle Sauce sets this tortilla soup apart from the ordinary. The recipe for the sauce is linked below. It's super easy to make, and it's also a dynamite enchilada sauce.
- 2 tablespoons olive oil
- 1 cup diced red onion
- 3/4 cup diced celery
- 1/2 cup diced green bell pepper
- 1-1/2 tablespoons minced garlic
- 2 tablespoons Chipotle Sauce (see below), or to taste
- 8 cups chicken stock
- 3 cups diced, cooked chicken
- 2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
- 1/4 cup fresh lime juice
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- Heat the oil in a large soup pot. Sauté the onion, celery, bell pepper and garlic until the onion is clear. Add all remaining ingredients and simmer for about 30 minutes.
- Garnish with tortilla chips and grated Monterrey Jack cheese.
- Makes 8 servings.
Note: For the Chipotle Sauce recipe, click here: Magnolia Cafe Chipotle Sauce.
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Great Austin-style recipes here!
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