chicken tortilla soup

ingredients

2 tbsp cooking oil
 8 oz diced white onions
4 oz diced pasilla peppers
4 oz diced red peppers
 ½ cup butter
 ½ tbsp chopped garlic
7 oz yellow corn tortillas
 ½ oz flour
2 tsp chili powder
2 tsp cumin
 ½ tbsp salt
 ½ tsp pepper
1  gal chicken stock
 ½ cup tomato puree
2 lb shredded cooked chicken

directions

Add oil to a preheated sauté pan.  Sauté onions, peppers, butter and garlic for 3 minutes until garlic is golden brown. Place tortillas in food processor and chop to a fine meal consistency.  Add flour, chili, cumin, salt and pepper, add to veg/butter mix and make a roux.  Cook for 5 minutes. 
Mix chicken stock and tomatoes together.  Add roux, whipping well so there are no lumps. Bring to a boil while whisking so roux does not burn on bottom of the pan.  Simmer for 15 minutes.  Add shredded chicken and cook for 5 more minutes.

Servings: 12

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