Tortilla Soup

Ingredients

Yield:

12 portions

• Soup

  • 1 Rough Chopped & Peeled Yellow Onion
  • 1 Rough Chopped & Peeled Carrots
  • 2 Stalks of Rough Chopped Celery
  • 2 Green Bell Peppers, Seeded
  • 2 Red Bell Peppers, Seeded
  • 5 Whole Ripe Tomatoes
  • 2 Fresno Chilis, Seeded
  • 3 Whole Garlic Cloves
  • 1/2 Bunch Fresh Chopped Cilantro
  • 1 Gallon Chicken Stock
  • 1/2 oz. Cumin
  • 1/2 oz. Chili Powder
  • 1/4 oz. Paprika
  • 1/4 can Chipotle
  • 1/2 lb Fresh Corn Tortillas
  • 1/4 oz. Kosher Salt

• Garnish

  • Fresh Pico de Gallo
  • Shredded Aged Jalapeno Cheddar Cheese
  • Sour Cream to Taste
  • Fried Tortilla Strips

Preparation

Difficulty:

Medium

Time:

1 Hour

Total Time:

30 Minutes

1. Method

   1. Preheat oven to 400 degrees.
   2. Place onions, carrots, celery, peppers, tomato & garlic evenly on a baking tray.
   3. Roast in oven for 30 minutes or until golden brown.
   4. Combine the roasted vegetables, spices and chicken stock in a pot and bring to a boil.
   5. Simmer for 35 minutes and add fresh corn tortillas.
   6. Let stand for 15 minutes, puree and then return to a summer for 15 minutes.
   7. Adjust consistency with chicken stock as required.
   8. Taste and adjust seasoning to preference.
   9. To serve, pour soup into desired bowl and top with Pico de Gallo, Shredded Aged Jalapeno Cheddar, Sour Cream and Tortilla Strips.