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Tortilla Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 180
Calories from Fat 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 970mg 40%
Potassium 0mg 0%
Total Carbohydrate 16g 5%
Dietary Fiber 3g 12%
Sugars 4g  
Protein 12g  
 
Vitamin A % Vitamin C %
Calcium % Iron %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Gallon
Serving Size: 1 cup

Ingredients

Amount Ingredients
1/2 cup Olive oil
2 lbs Chicken breasts, w/out skin, cut in strips
2 cups Onions, yellow fresh, small diced
1 cup Green bell peppers, sweet, fresh, small diced
2 cups Carrots, fresh, small diced
1 Tbsp and 1 tsp Garlic, minced
1 1/4 qts Water, hot
1/3 cup and 1 Tbsp Custom Culinary® Gold Label Chicken Base
2 qts Tomatoes, red, canned, whole in juice, diced
1 cups Picante sauce, medium
1 Tbsp and 1 tsp Cumin, ground
2 tsp Chili powder
1 tsp Black pepper, ground
1 tsp Hot pepper sauce
2 2/3 cup Whole wheat tortillas, julienne cut, 1.5" long strips

Recommended Product: 9117 Gold Label Chicken Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  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 qt sauce pot over medium high heat, sauté chicken until evenly browned, stirring frequently.
  3. In a food processor, combine water, 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, stirring occasionally.
  5. Slowly add tortilla strips while stirring.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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