FIESTA (Cinco de Mayo) CHICKEN TORTILLA SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
7 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1/4 cup vegetable oil
20 garlic cloves, minced
6 onions, chopped
2 (28oz) cans diced tomatoes
1/2- cup cumin
1/3 cup chili powder
20 bay leaves
40 cups chicken broth
1 tablespoon salt
1 tablespoon cayenne pepper
4 cups pace thick and clunky salsa
1/2- cup lime juice
4 cups dry white beans, soaked over- night
6 cups whole kernel corn
5 pound tortilla chips
DIRECTIONS: ( Drain beans and cook for 2 hours or until soft)
1. Heat the oil in stock pot over medium-high heat.
2. Add chicken and cook until well browned, stirring often.
3. Add the garlic, onions and cumin, chili powder, cayenne pepper and mix well.
4. Then add the broth, tomatoes, salsa, lime juice, white beans, bay leaves and corn.
5. Bring to a boil,
6. Reduce heat and simmer for 1 hour.
7. Remove bay leaves.
8. Serve with tortilla chips and a little sour cream.
ENJOY DAN:
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