Southwestern Tortilla Soup (3 gallons)
Ingredients
- 1/2 pound diced butter
- 9 cups diced Spanish onions
- 1 cup grated garlic
- 12 cups fine diced zucchini
- 4 pounds corn kernels
- 4 pounds corn kernels
- 2 gallons chicken stock (or vegetable water)
- 1/3 cup chopped cilantro
- 1/8 cup diced cayenne peppers
- 1/4 cup chili powder
- 1/4 cup ground cumin
- salt and pepper to taste
- 10 each Julienne corn tortillas
- shredded cheddar cheese as needed
- diced tomato as needed
- chopped scallions as needed
Instructions
Makes 50 servings (3 gallons)
In a braising pan melt butter. When foamy add onions and garlic. Saute until onions are soft and garlic is golden brown; add zucchini, corn, cumin, chili powder, and cayenne pepper sauce. Saute for 5 minutes and add tomatoes and chicken stock. Simmer for 10 minutes add cilantro. Add salt and pepper to taste. Remove from heat and cool in ice bath. Label with the date and refrigerate.
To serve:
Cut tortillas into 1/2-inch x 2-inch strips. Deep fry until golden brown. Drain and season with salt, and cayenne pepper. Place soup in 8 oz. bowl and garnish in the following order:
8 tortilla strips
1/2 oz. cheddar cheese
1/4 oz. chopped tomatoes
1/4 oz. chopped scallions
Enjoy!!
In a braising pan melt butter. When foamy add onions and garlic. Saute until onions are soft and garlic is golden brown; add zucchini, corn, cumin, chili powder, and cayenne pepper sauce. Saute for 5 minutes and add tomatoes and chicken stock. Simmer for 10 minutes add cilantro. Add salt and pepper to taste. Remove from heat and cool in ice bath. Label with the date and refrigerate.
To serve:
Cut tortillas into 1/2-inch x 2-inch strips. Deep fry until golden brown. Drain and season with salt, and cayenne pepper. Place soup in 8 oz. bowl and garnish in the following order:
8 tortilla strips
1/2 oz. cheddar cheese
1/4 oz. chopped tomatoes
1/4 oz. chopped scallions
Enjoy!!
Recipe Info
Views
155
Date
October 30, 2005
Categories
Soups and Sauces