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Chicken Tortilla Soup

Food Management Staff

February 1, 2005

1 Min Read
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FM Staff

YIELD: 1 gallon

5 oz. low-sodium margarine
1 Tbsp. fresh garlic, chopped
4 oz. celery, fine dice
4 oz. onions, fine dice
4 oz. carrots, 1/8" dice
4 oz. green peppers, 1/8" dice
5 oz. all-purpose flour
1/4 tsp. ground bay leaf
1/4 tsp. whole leaf thyme
1/2 tsp. ground cumin
1/4 tsp. white pepper
1/2 tsp. poultry seasoning
8 oz. pulled chicken
2 oz. chicken base
3/4 tsp. cayenne pepper
2 qts. water
1/8 #10 can pureed tomatoes
2 cups half & half
3 Tbsps. fresh cilantro, chopped
4 oz. triangle tortilla chips

  1. Melt margarine in steam kettle. Add garlic, celery, onions, carrots and peppers and saute until tender. Add flour to make roux and cook 10 minutes, sturring occasionally.

  2. Add next 10 ingredients and simmer one hour. Add half & half and cilantro, stir to incorporate, then cut off heat. Add chips, pan in #600 half pans, cover and hold in warmer for service. Garnish with 1 Tbsp. crushed tortilla chips per 8-oz. serving.

Recipe Provided By:Executive Chef Mark Dyball, UCLA Medical Center, Los Angeles.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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