Five-Star Restaurant'S Chicken Tortilla Soup - cooking recipe

Ingredients
    Stock
    10 quarts water
    1 chicken (whole or cut-up)
    1 (6 ounce) can tomato paste
    1 head garlic, unpeeled and halved
    1 large onion, unpeeled and quartered
    1 bunch cilantro
    salt and pepper
    Soup
    1 tablespoon vegetable oil
    1 head garlic, minced
    1 large onion, chopped
    3 -4 serrano peppers, seeded and minced
    2 chipotle chiles in adobo, minced
    16 corn tortillas, cut up into pieces (thickness of soup depends on this)
    3 ounces tomato paste
    2 -4 ounces fresh lemon juice, to taste
    1 dash sugar
Preparation
    Stock: Use a 16 quart stock pot and bring everything to boil.
    Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
    Drain and reserve broth only.
    Save chicken for another use or you can shred it and put it into the soup.
    Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
    Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
    Cook until the tortillas are dissolved.
    Use a blender and blend the soup when it's cooled.
    Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.

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