Five-Star Restaurant's Chicken Tortilla Soup |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 24 |
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I got this recipe from my brother-in-law who used to work at this wonderful restaurant. The recipe he gave me was for 4 times this amount. I reduced it and tested it twice with excellent results. It is the best tortilla soup I have ever had! Ingredients:
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 |
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 |
Directions:
1. Stock: Use a 16 quart stock pot and bring everything to boil.
2. Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
3. Drain and reserve broth only.
4. Save chicken for another use or you can shred it and put it into the soup.
5. 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.
6. Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
7. Cook until the tortillas are dissolved.
8. Use a blender and blend the soup when it's cooled.
9. Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.
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