Tortilla Soup

Yield:1 gallon; Serving size: 245 grams

Ingredients

½ cup All Natural Canola Oil

2 lbs Boneless, Skinless Chicken Breast, Free Range, Organic, Cut into Strips

1 cup Green Bell Peppers, Small Diced

2 cups Carrots, Small Diced

1 Tbsp 1 tsp Carrots, Small Diced

1-1/4 quarts Garlic, Minced

1/3 cup 1Tbsp Custom Culinary® Master’s Touch® All Natural Reduced Sodium Chicken Base (5117)

2 quarts Tomatoes, Red, Canned Whole in Juice, No Salt Added, Diced

1 cup Organic Picante Sauce

1 Tbsp and 1 tsp Cumin, Ground

2 tsp Chili Powder

1 tsp Black Pepper, Ground

1 tsp Hot Pepper Sauce

2 2/3 cups Whole Wheat Tortillas, Julienne Cut, 1.5" Strips

Preparation

1. In a large bowl, combine oil, chicken, onions, peppers, carrots, and garlic, mixing until chicken is evenly coated with oil.

2. In a 6 quart sauce pot over medium high heat, sauté chicken until evenly browned, stirring frequently.

3. In a food processor, combine water, Master’s Touch® All Natural Reduced Sodium Chicken Base, tomatoes, picante sauce, cumin, chili, black pepper and pepper sauce. Puree 3 minutes.

4. Add tomato mixture to sautéed chicken. Heat to boiling over medium high heat. Reduce heat and gently boil 15 minutes.

5. Slowly add tortilla strips while stirring.

Nutrition Facts