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Mexicali Chicken Soup

Mexicali Chicken Soup

 Mexicali Chicken Soup is made with Custom Culinary® Gold Label Chicken Base, chicken, bacon, onions, garlic, black beans, roasted red peppers, picante sauce, tomatoes, green chilies, cumin, and chili powder. 

What You'll Need

Yield: 1 gallon

Amount Ingredients
1 Tbsp Vegetable Oil (#1)
1 Tbsp. Custom Culinary® Gold Label Chicken Base (#1)
1-1/2 lbs Chicken Beasts, Boneless, Skinless, Medium Diced
3/4 cup Bacon, Fine Diced
2 Tbsps Vegetable Oil (#2)
2 cups Onions, Small Diced
2 tsps Garlic, Fresh Minced
3 qts Water (#1)
1/3 cup Custom Culinary® Gold Label Chicken Base (#2)
1-3/4 cups Black beans, Canned, in Sauce
1 cup Roasted Red Peppers, Canned, Drained, Small Diced
1 cup Picante sauce, Mild, Prepared
3 cups Tomatoes, Canned, Diced in Juice
1/2 cup Green Chilies, Canned, Diced
1/2 Tbsp. Cumin, Ground
1/2 tsp. Chili Powder
1/2 cup Water (#2)
1/4 cup Cornstarch
6 each (6 Corn Tortillas, Julienne Cut
PREPARATION

  1. In a large bowl, combine Custom Culinary Gold Label® Chicken Base (#1) and oil (#1). Mix until well blended. Add chicken and toss until evenly coated. Set Aside.
  2. In a 6 quart sauce pot, over medium high heat, sauté bacon until crisp.
  3. Add oil (#2) add seasoned chicken meat, onions and garlic. Sauté until evenly browned.
  4. Add water (#1), Custom Culinary® Gold Label Chicken Base (#2), black beans, peppers, picante sauce, tomatoes, green chilies, cumin and chili powder.
  5. Heat to boiling, reduce heat and simmer 10-15 minutes, stirring occasionally.
  6. In a small bowl, blend water (#2) and cornstarch until smooth using a wire whisk.
  7. Gradually pour slurry mixture into the hot soup, stirring constantly. Heat to boiling for 2-3 minutes.
  8. Add tortilla strips, cook 2 minutes, stirring occasionally.

CHEF'S TIP