In 1997, I had a recipe shower before my wedding. My Texas friends and family were in utter shock that I was moving to Kentucky to LIVE, full-time. The most common question I was asked repeatedly then, and for many years after, was “when are you moving back to Houston?” Fifteen years later, I’m still here, and I’m still cooking the delicious Tex-Mex recipes that they gave me.
Today, I am sharing my favorite Chicken Tortilla Soup recipe from friend Judi Marchand. I had to take a picture of this weathered recipe card because her comments are hilarious. When she refers to fresh jalepeno in the recipe, she notes next to it “Do they sell them in KY?”
I have adjusted the recipe a little bit over the years, and it is always delicious.
Here’s the pictoral review for our visual learners:
Put spices on the chicken and let sit in the fridge while you chop up the veggies.
Chop up your veggies.
Melt butter AND oil together.
Saute chicken until opaque. Then, add in veggies and spices to taste.
Pour two cups of chicken broth into a measuring cup. Add a 1/2 cup of flour and whisk until blended.
Pour this mixture, along with the remaining chicken broth, into the soup. This acts as a thickener.
This is a good substitute for moving back to Houston. Well, not really, but I can keep telling myself that after 15 years away from home.