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Tortilla Soup
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3 10-oz. chicken breasts
6 oz chicken Base
1/2 clove fresh garlic
2 oz garlic powder
2 oz Cumin
1 oz black pepper
1 1/2 medium yellow onions, chopped
1 carrot, sliced
1 medium green zucchini, cubed
1 medium potato, diced
1/4 head cabbage, sliced
2 hot Jalapeno peppers, sliced
1/2 bunch of celery, chopped
2 oz rice
23 oz tomato juice
1 1/2 quarts canned whole peeled tomatoes
2 oz chipotle peppers in adobo sauce (smoked chilies found in most Texas markets) optional
1/4 bunch of cilantro (Leaves only)
Corn tortillas (cut into strips and fried until crisp)
1 lb shredded cheddar cheese
3-4 avocadoes, peeled, seeded and quartered lengthways
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In a 2 1/2 gallon pot add chicken breasts, chicken base, garlic, garlic powder, cumin and black pepper to 7 quarts of water and bring to a rolling boil for 10 minutes. Add yellow onions, carrots, zucchini, potato, cabbage, jalapenos, celery, rice and tomato juice and boil again for 5 minutes. Then add tomatoes and cook slowly for 20 minutes.
Puree chipotle peppers and adobo sauce (you may add a small amount of water and add to other ingredients.) Simmer for 5 minutes. Just before serving, remove chicken and cut into strips; float cilantro leaves on top of soup for best flavor.
Place tortilla strips on bottom of each soup bowl and cover with hot soup. Add ample chicken strips and cheddar cheese to each bowl. Allow cheese to melt; garnish with avocado. Serve with warm flour tortillas. Serves 15.
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Preparation Time: 45 min. |
Serves: 15 |
| Recipe Origin: United States |
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Submitted by: |
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C Marchand
Louisiana
United States |
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| This recipe has been viewed 3234 times. |
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