Tortilla Soup for 50
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 405.8
- Total Fat: 10.9 g
- Cholesterol: 55.9 mg
- Sodium: 408.0 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 12.4 g
- Protein: 31.1 g
View full nutritional breakdown of Tortilla Soup for 50 calories by ingredient
Introduction
Looks good, smells wonderful, tastes great! Looks good, smells wonderful, tastes great!Number of Servings: 50
Ingredients
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1 cup vegetable oil
4 large onions, diced
1 cup minced garlic
1 1/2 quarts water
1 cup sodium free/fat free chicken base
5 quarts carrots, peeled and diced
2 #10 cans diced canned tomatoes
1 #10 can canned pinto beans
16 chicken breasts, boneless, skinless, each sliced in half
juice of 8 lime
4 cups chopped cilantro leaves
64 corn tortillas, cut into 1/2 inch strips, baked at 350 degrees until toasted
8 cups Monterey jack cheese,
Directions
50 servings
6 oz each serving
Large saucepans - 4 - 1 gallon each
Using a pizza cutter, slice corn tortillas into 1/2 inch strips. Place in a single layer on cookie sheet. Bake at 350 degrees until toasted and crisp.
Using a clean cutting board, slice each chicken breast in half.
Submerge the chicekn in mixture of sodium free chicken base and water for approx. 10 minutes, until chicken is no longer pink. Cut chicken into 1/2 inch cubes. Filter the poaching liquid through a fine mesh strainer to remove impurities.
Dice the onion and carrots, and mince the garlic. In large saucepan, heat the vegetable oil. Saute the onions, carrots and garlic for 2 minutes over medium heat. Pour the filtered chicken broth into the saucepan and add the chicken and tomatoes. Drain and rinse the beans, and add to the saucepan. Bring ingredients to a boil, uncovered. Cover and simmer for about 15-20 minutes, until carrots are tender.
Juice the lime, and chop the cilantro. When ready to serve, add the lime juice. Garnish with the toasted torillas, 2 tablespoons of monterey jack cheese and a pinch of cilantro. Enjoy!
Number of Servings: 50
Recipe submitted by SparkPeople user MARLACAPLON.
6 oz each serving
Large saucepans - 4 - 1 gallon each
Using a pizza cutter, slice corn tortillas into 1/2 inch strips. Place in a single layer on cookie sheet. Bake at 350 degrees until toasted and crisp.
Using a clean cutting board, slice each chicken breast in half.
Submerge the chicekn in mixture of sodium free chicken base and water for approx. 10 minutes, until chicken is no longer pink. Cut chicken into 1/2 inch cubes. Filter the poaching liquid through a fine mesh strainer to remove impurities.
Dice the onion and carrots, and mince the garlic. In large saucepan, heat the vegetable oil. Saute the onions, carrots and garlic for 2 minutes over medium heat. Pour the filtered chicken broth into the saucepan and add the chicken and tomatoes. Drain and rinse the beans, and add to the saucepan. Bring ingredients to a boil, uncovered. Cover and simmer for about 15-20 minutes, until carrots are tender.
Juice the lime, and chop the cilantro. When ready to serve, add the lime juice. Garnish with the toasted torillas, 2 tablespoons of monterey jack cheese and a pinch of cilantro. Enjoy!
Number of Servings: 50
Recipe submitted by SparkPeople user MARLACAPLON.