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SOUTHWESTERN TORTILLA SOUP

Please rate this recipe using the stars above

Servings: 60 portions

Ingredients:

  • 3/4 gal. Green bell pepper, diced
  • 1/2 gal. Onion, diced
  • 1/2 cup Vegetable oil
  • 2 gal. Chicken stock
  • 1 #10 can Tomatoes, canned, diced
  • 2 cups FRANK'S® RedHot® XTRA HOT Cayenne Pepper Sauce
  • 1/2 cup Lime juice
  • 48 each Corn tortillas, 6-inch, torn into pieces
  • 1/4 cup Garlic, fresh, crushed
  • 3 tbsp. Chili powder
  • 3 tbsp. Cumin, ground
  • to taste Salt
  • 1 cup Cilantro, fresh, chopped
  • 6 each Corn tortillas, 6-inch, cut into fine strips, fried
  • 3 lbs. Chicken breast, cooked, julienne
  • 3 lbs. Tomato, diced
  • 3 lbs. Avocado, diced
  • 1 1/2 lbs. Monterey Jack cheese, shredded

Directions:

  • 3. Add cilantro and mix well.
  • 4. At service, ladle 1 cup of soup into a bowl and top with tortilla strips, chicken, tomato, avocado and cheese.
  • 1. Sauté peppers and onions in hot oil until onions are translucent, about 5 minutes.
  • 2. Add chicken stock, tomatoes, Xtra hot, lime juice, fresh tortillas, garlic, chili powder, cumin and salt, cook for 20 minutes .