Gubanc's Pub's Chicken Tortilla Soup
Source of Recipe
FOODday/The Oregonian
Recipe Introduction
Recently my daughter and I had lunch at Gubanc's Pub in the Lake Grove area of Lake Oswego. I ordered a cup of Chicken Tortilla Soup and it was so good that I ordered a second cup to go. Would it be possible to obtain their recipe? Thank you. ...........Randy Richards, chef at Gubanc's Pub, makes extraordinary soups. In fact, he's writing a cookbook, "The Art of Flavorful Soups." His repertoire of soup recipes includes 130 that he rotates seasonally. Don't let the length of this recipe scare you. It is not difficult to make and this Chicken Tortilla Soup recipe is really delicious.
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The recipe makes a batch big enough for a party
List of Ingredients
Makes 20 cups Chicken Stock:
2 sliced onions
2 carrots, sliced
2 ribs celery, sliced
1/2 head garlic, cut crosswise and broken into cloves
1 jalapeno pepper, cut into pieces
1 4-pound chicken, cut into 10 pieces
1 teaspoon black peppercorns
1/2 teaspoon dried oregano
1 bay leaf
2 sprigs fresh parsley (optional)
8 cups cold water
Seasoning mix:
4 teaspoons kosher salt
2 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
Soup
3 tablespoons butter or olive oil
2 cups chopped onion (1 medium onion; divided)
3 tablespoons minced garlic (divided)
2 cups sliced carrots (3 medium carrots)
1 28-ounce can diced tomatoes in juice
8 cups chicken stock (see note)
2 cups diced green bell peppers (2 medium peppers)
2 cups sliced zucchini (2 small zucchini)
1 cup sliced ripe olives
1/2 cup canned roasted green chilies
1 jalapeno pepper, seeded and minced
2 cups frozen corn
1 15-ounce can tomato sauce
Reserved chicken meat
1/4 cup fresh lime juice (2 to 3 limes)
8 ounces shredded jack cheese (2 cups)
1 bunch fresh cilantro, stemmed and chopped
1 15-ounce bag tortilla chips
Recipe
To make stock: Preheat oven to 400 degrees.
Place onions, carrots, celery, garlic and jalapeno pepper on a foil-lined baking pan sprayed with nonstick cooking spray. Place chicken pieces on top of the vegetables and roast for 1 hour, tossing occasionally.
Remove from oven and place chicken and vegetables in a stockpot with peppercorns, oregano, bay leaf, parsley and water. Bring to a boil, reduce heat and simmer for 30 minutes.
Remove chicken from stock. When chicken is cool enough to handle, remove meat from skin and bones and chop meat. Refrigerate until ready to use meat.
Return bones and skin to stockpot and simmer for another 11/2 hours. Strain chicken stock and refrigerate in a shallow pan to cool. When stock has cooled, skim and discard fat. Stock will keep in the refrigerator for up to 3 days. Freeze for longer storage.
To make seasoning mix: In a small bowl, combine the salt, oregano, onion powder, garlic powder, black pepper, cumin, paprika and chili powder. Stir to mix well.
To make soup: In a large stockpot, heat the butter or oil over medium heat. Add 1/3 of the onions, 1/3 of the seasoning mix and 2 teaspoons garlic. Saute for 3 to 5 minutes. And another 1/3 of the onions, 1/3 seasoning mix and 2 teaspoons garlic. Saute another 3 to 5 minutes. Add the remaining 1/3 onion, 1/3 seasoning mix, 2 teaspoons garlic, carrots, diced tomatoes and their juice and the chicken broth. Bring to a boil, reduce heat and simmer until the carrots are almost tender, about 5 minutes.
Add the green pepper, zucchini, olives, green chilies, jalapeno pepper, corn and tomato sauce. Bring to a simmer and simmer until the zucchini is tender-crisp, being careful not to overcook vegetables. Add the reserved chicken and lime juice. Season to taste with the remaining garlic and any additional seasonings desired. Garnish each serving with shredded cheese, cilantro and tortilla chips.
Note: You can use canned chicken broth in place of homemade stock. Be sure to eliminate the salt and cook about 1 pound of boneless skinless chicken breasts in the broth for about 20 minutes. Use this chicken in the recipe.
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