Chicken Tortilla Soup

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CHEF JENNIFER KIMBERLY

SYSCO WEST TEXAS

SERVES 20

 

Ingredients:

1/3 cup Arrezzio Imperial olive oil blend

1 cup diced onion

2 Tbsp chopped garlic

1  cup diced carrot

1  cup diced celery

¼ cup finely diced jalapeno chile, seeds removed

¼ tsp. oregano

¼   tsp. ground cumin

1 cup frozen and thawed green chiles, chopped

2 cups canned plum tomatoes, hand-crushed

4 Tbsp. Sysco Imperial chicken base

1 Tbsp. Minor’s adobo concentrate

3 corn tortillas, fried

1 cup chopped fresh cilantro Salt and black pepper to taste

TO SERVE

4 Sysco Classic chicken breast halves, cooked and shredded Casa Solana Cotija cheese Casa Solana corn tortillas, julienned and fried Avocado, peeled and sliced Jalapeno chiles, finely sliced Fresh lime, cut into wedges

Directions:

In a large stockpot over medium heat, warm the oil. Add the onion, garlic, carrot, celery and jalapeno and sauté until the onions are translucent. Add the oregano, cumin, green chiles, plum tomatoes, chicken base and adobo concentrate, then briefly sauté and stir all ingredients together to dissolve the base. Add 2 quarts water and bring to a boil; reduce and simmer until the flavors have melded, 20 to 25 minutes. Fry the corn tortillas in a deep fryer; remove and let cool slightly. Crumble the tortillas by hand and fold into the soup as a thickener. Fold in the cilantro, and adjust seasoning with salt and pepper.

To serve, place 2 ounces of shredded chicken in each bowl; ladle 8 ounces of soup into each bowl and top with the Cotija cheese, corn tortilla strips, avocado slices and jalapeno. Serve with a lime wedge on the side.