Neiman Marcus is an iconic department store that has its roots and heart right here in Big D! Everything is bigger in Texas they say and Neiman's is a perfect example of beauty, opulence and impeccable service.

The stories are legendary about the Neiman Marcus. Everything is bigger and better in Texas is true when you see the His/Her gifts in the Christmas Catalog over the years. Neimans also used to host the 2 week fashion extravaganza called Neiman Marcus Fortnight. It was called, "aworld-famous celebration of international culture, cuisine and fashion," by journalists. The store highlighted a country- serving the food and displaying the fashion, products and art of that country for two weeks, transforming the store into a wonderland. People still tell stories from those days. Read more about it here.

So many people I run into have a personal story or memory of Neiman's: lunching with grandmothers and moms, celebrating birthdays or retirement, oogling the Christmas windows in downtown Dallas, or shopping for a special dress. I also have talked with many who worked at Neiman's at some point in their careers. If you don't believe me, start asking around about the store, and you will come to understand the mystique of this magical mecca of shopping. But on to the food!

This recipe is inspired by the Neiman Marcus Chicken Tortilla soup from the iconic Zodiac room. When Craig worked for NM, I always purchased the new cookbook, chockablock with recipes served in the restaurant and stories of lore from days gone by.

Once I was part of a private luncheon with some gal pals and Kevin Garvin, the chef and director of food services of NM. I was star-struck. The luncheon even came with a private tour of the kitchen and a sighting of the famous popover pans and bubbling chicken broth pots. If you know, you know.

This tortilla soup is the one I serve every year at our Christmas Card Addressing Party, that I host with my dear friend, Tami. I have made a few changes as I am not a spicy girl, but the bones and broth of this recipe nod to the classic NM recipe.

Try it this week and enjoy the melding of the spices and the flavorful bites all the way to the bottom of your bowl.

Sursee Gal's Chicken Tortilla Soup

Ingredients

• 2 3/4 cup poached chicken breast, shredded

• 3 tablespoons olive oil

• 1 cup diced onion

• 1/2 cup seeded and diced red bell pepper

• 1/2 cup diced celery

• 1/2 cup peeled and diced carrots

• 1/2 tablespoon minced garlic

• 2 teaspoons cumin

• 2 teaspoons coriander

• 1 teaspoon smoked paprika

• 1 teaspoon red chile powder

• 1 teaspoon dried oregano

• 1 cup canned crushed tomatoes

• 2 quarts Chicken Broth

• 10 corn tortillas, torn in 1/2 inch pieces

• 1/4 cup store-bought nacho cheese sauce, or velveeta

• 1 cup heavy cream

• Salt and freshly ground pepper to taste

• 1/4 cup fresh cilantro sprigs, for garnish

Prepare the chicken and reserve.

To prepare the soup, pour the olive oil into a large, heavy bottomed saucepan and set over medium heat. Add the onion, bell pepper, celery and carrots and sauté for about 4 minutes, stirring often, until the vegetables are soft and the onion is translucent.

Add the garlic and all the spices and sauté, while stirring, for about 2 minutes.

Add the tomatoes, chicken broth and 2 cups of water and bring to a boil. Turn down the heat to low and add the torn tortilla pieces. Let the soup simmer for 1 hour, stirring occasionally, until the tortillas have disintegrated and the soup has thickened. Add the reserved shredded chicken, the cheese sauce and cream. Simmer for 15 minutes longer and season with salt and pepper.

To serve, ladle the soup into soup bowls and garnish with cilantro sprigs if desired.

Serves 6-8 (about 3 quarts)