Houston’s Copycat Recipe
Makes 16 Cups
1/4 cup butter
1/4 cup olive oil
1 large onion
1/4 cup Masa flour
12 oz. ground tortilla chips
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground chili powder
1/2 tablespoon ground black pepper
4 quarts chicken stock
1/4 cup chicken base
4 cups diced/shredded cubed chicken
1/4 cups chopped fresh cilantro
salt and ground pepper to taste
Monterrey jack cheese
additional fresh cilantro
crushed tortilla chips
Melt butter in soup pot. Add olive oil, diced onion, and garlic. Saute on medium only until onions are softened and clarified. Salt lightly. Mix Masa flour, ground tortilla chips, cumin, chili powder, and 1/2 tablespoon black pepper together. Add the dry mix to the onions. Cook for a few minutes, until the raw flavor of the flour should have cooked out. Salt lightly. Slowly add the chicken stock and chicken base. Blend the mixture with a hand blender, until all of the flour pieces have blended out and the
soup is completely smooth.
Bring the soup to a boil, and allow to cook/boil/reduce for a few minutes until the soup is thick.
My soup usually reduces about 1/2 to 1 inch in the pot, until it’s thick and coats the spoon. Add the chicken and cilantro. Salt and pepper to taste.Garnish each serving with plenty of avocado, crushed tortilla chips, shredded Monterrey and cheddar cheese, and a few extra sprinkles of cilantro.