FIVE-STAR RESTAURANT'S CHICKEN TORTILLA SOUP

Five-Star Restaurant's Chicken Tortilla Soup image

Provided by Grace Lynn

Categories Mexican

Time 4h30m

Yield 24 serving(s)

Number Of Ingredients 16

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

Steps:

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.