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Chicken Tortilla Soup

Selensky's Grand Champion Grille Chicken Tortilla Soup


List of Ingredients





3 tablespoons corn oil
1 teaspoon chopped garlic
2 cups medium diced onions
2 cups medium diced celery
12 (6-inch) corn tortillas
1 gallon chicken stock
12 ounces (1 1/2 cups) diced canned tomatoes with juice
2 cups corn kernels
2 cups diced cooked chicken meat
1 cup diced green bell peppers
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and white pepper to taste
Hot pepper sauce to taste

In 2-gallon soup pot, heat oil. Add garlic, onions and celery and saute until translucent. Roughly chop tortillas and saute with garlic mixture, stirring frequently so they do not burn. Continue to saute until mushy in texture.

Add stock and tomatoes with juice. Bring to boil, reduce heat to simmer, stirring regularly until tortillas are emulsified into a creamy textured soup and celery and onions are soft.

Add corn, chicken and bell peppers. Simmer another 15 minutes. Season to taste with salt, pepper and pepper sauce. Garnish with tortilla strips, if desired. Makes 10 main-dish or 20 side-dish servings.


Recipe



In 2-gallon soup pot, heat oil. Add garlic, onions and celery and saute until translucent. Roughly chop tortillas and saute with garlic mixture, stirring frequently so they do not burn. Continue to saute until mushy in texture.

Add stock and tomatoes with juice. Bring to boil, reduce heat to simmer, stirring regularly until tortillas are emulsified into a creamy textured soup and celery and onions are soft.

Add corn, chicken and bell peppers. Simmer another 15 minutes. Season to taste with salt, pepper and pepper sauce. Garnish with tortilla strips, if desired. Makes 10 main-dish or 20 side-dish servings.