Chicken Tortilla Soup

Hoffbrau Steakhouse Restaurant Recipe

2 tablespoons vegetable or canola oil                          
2 cups diced yellow onion
3/4 cup diced celery        
1 teaspoon granulated garlic
1 1/4 pounds chicken                                                        
2 1/2 teaspoons chicken base
1 tablespoon chili powder                                                          
1 teaspoon salt
1/4 teaspoon cayenne pepper                                                
2 teaspoons cumin
1/4 bunch diced fresh cilantro                                  
1/4 teaspoon black pepper
1 cup diced tomatoes                                                    
1/2 gallon water

Boil your chicken breast, whole and cook for 20 minutes. Let cool and then use two forks to roughly shred for soup. If you are using leftovers, shred your refrigerator cold leftovers.

Dice on all fresh produce should be 1/4 inch pieces.

Saute onions and celery in the oil until onions are translucent. Add your seasonings, chicken base, and shredded chicken to the veggies and mix thoroughly. A good spice hint? Add your spiciest flavors (cayenne) first if you would like deep bold flavor, and last if you would like less…kick!

Using a regular kitchen blender, puree 1/2 of your tomatoes with just a small amount of your water. Enough to cover them. Add to the stock pot. Use the water from the 1/2 gallon you measured.

Add remaining water, and other 1/2 of diced tomatoes. Bring to a boil. Finely chop your cilantro and add. Turn down heat and simmer for twenty minutes. Top with cheddar cheese and broken tortilla chips. Serves 8.

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