Cal-Tex Tortilla Soup

DEAR SOS: My wife’s favorite soup is Texas Tortilla Soup, and her very favorite is the one at California Grill in Camarillo. Would you please see if you can obtain the recipe for her?

RICHARD A. DEELEY

Lancaster

DEAR RICHARD: What a thoughtful husband you are. The California Grill was delighted to share its recipe.

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California Grill Texas Tortilla Soup

Active Work Time: 25 minutes * Total Preparation Time: 40 minutes

8 cups chicken broth

2 teaspoons cumin

3 teaspoons ground New Mexico chile powder

1 1/2 pounds boneless, skinless chicken breasts, diced

1 cup diced onions

1 cup diced celery

2 jalapenos, minced, or 1/2 cup minced canned jalapenos

1 tablespoon minced garlic

3/4 cup (1 1/2 sticks) 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 cups 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.

6 servings. Each serving: 532 calories; 1,420 mg sodium; 120 mg cholesterol; 33 grams fat; 27 grams carbohydrates; 31 grams protein; 2.31 grams fiber.