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Chicken Tortilla Soup

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SERVING SIZE: 50


Ingredients
  • 2 5/8 fluid ounces Water
  • 3 1/8 cups Diced Onion
  • 2 1/8 cups Red Pepper, Diced
  • 2 1/8 cups Poblano Chilies, Diced
  • 1 cup Anaheim Chilies, Diced
  • 2 1/8 tablespoons Minced Garlic
  • 1/2 teaspoon Chili Powder
  • 1 teaspoon Black Pepper
  • 2 1/8 tablespoons Salt
  • 1 tablespoon Cumin
  • 2 tablespoons Sazon
  • 3 1/8 quarts Organic Free Range Chicken Broth
  • 2 quarts Furmano's Petite Diced Tomatoes
  • 7 5/6 cups Furmano's Black Beans, Drained
  • 6 each Grilled Chicken Breast, Shredded
  • 1/2 cup Cilantro
  • As Needed Fried Tortilla Strips
Preparation
  1. In a large pot, heat Olive Oil over medium heat.
  2. Add Onion, Red Pepper, Poblano Chili, Anahiem Chili, and Garlic. Saute for 6 minutes.
  3. Add Chili Powder, Black Pepper, Salt, Cumin, and Sazon. Saute for 4 minutes.
  4. Add Chicken Broth, Furmano's Petite Diced Tomatoes, Furmano's Black Beans, Shredded Grilled Chicken, and Furmano's Yellow Corn, then heat to 165*
  5. Stir in Cilantro just before service and top with Fried Tortilla Strips.
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