TEXAS TORTILLA SOUP

Ingredients

Ingredient Weight Measure Issue
TORTILLAS,CORN,6 INCH 2-3/4 lbs
CHICKEN BROTH 3 gal
TOMATOES,CANNED,DICED,INCL LIQUIDS 27-1/3 lbs 2 gal 3-7/8 qts
PEPPERS,JALAPENOS,CANNED,CHOPPED 3-5/8 oz 3/4 cup
ONIONS,FRESH,CHOPPED 5-5/8 oz 1 cup 6-1/4 oz
CUMIN,GROUND 1-2/3 oz 1/2 cup
CILANTRO,DRY 1-1/8 oz 1 cup
GARLIC POWDER 5/8 oz 2 tbsp
CORN,CANNED,WHOLE KERNEL,DRAINED 4-1/3 lbs 3 qts
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 4-1/2 lbs 2 qts 3-1/2 cup
CHEESE,CHEDDAR,SHREDDED 1-1/2 lbs 1 qts 2 cup

Method

1 Cut tortillas into strips 1/2-inch by 3-inches. Spread 13 ounces or 1 quart strips on each sheet pan. Using a convection oven, bake at
350 F. for 6-8 minutes or until crisp and lightly browned on low fan, open vent. Reserve for use in Step 4.
2 Prepare broth according to package directions.
3 Add tomatoes, peppers, onions, cumin, cilantro, and garlic powder to broth in steam-jacketed kettle. Simmer 20 minutes.
4 Drain, rinse and drain corn and beans. Add corn and beans to soup mixture; stir and bring back to a simmer for 10 minutes or until
tender; stir occasionally. Drain. CCP: Hold for service at 140 F. or higher.
5 Garnish each portion with 1/4 cup tortilla strips and 1 tablespoon cheese.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
135 cal 22 g 6 g 4 g 8 mg 1256 mg 129 mg

Portion

1 Cup

Yield

100

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