Sub-Zero PreservationWolf


Chicken Tortilla Soup


1 tablespoon vegetable oil
1 small medium onion, diced
1 small red pepper, diced
1 small yellow pepper, diced
1 poblano pepper, charred, peeled, seeded and diced
1 tablespoon chopped garlic
3 cups canned fire roasted tomatoes
2 1/2 quarts chicken stock
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 teaspoons chili powder
2 teaspoons Mexican hot sauce
2 ears sweet corn, charred, kernels removed from cob
8 boneless skinless chicken breasts, grilled and cut into bite size pieces
3 cups cheddar cheese sauce

1 small packages corn tortillas tossed with 2 tablespoons water and 1 tablespoon of Madeira, pureed in food processor. Set aside.


In a large stock pot, cook over medium heat. Saute the onions, peppers and garlic until soft. Add tomatoes, chicken stock and seasonings and bring to a boil. Add corn and tortilla puree. Simmer for 20 to 25 minutes. Add chicken and simmer another 5 to 10 minutes. Add cheese sauce and stir. Simmer for 10 minutes.

Makes approximately 4 1/2 quarts.

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