Categories: Soup
Ingredients
- 1/4 lb Celery, diced
- 1/8 lb Red Bell Pepper, diced
- 1/4 lb Yellow Onion, diced
- 4 Ears Corn, fresh, off the cob
- 1/4 lb Unsalted Butter
- 1/4 Oz Garlic, chopped
- 7/8 lb Breakfast Potatoes
- 1 1/8 lb Roasted Whole Chicken, skin and bones removed, diced
- 1/4 Gallon Milk
- 3/8 lb Flour
- 1/8 Oz Chicken Base
- 3/8 Tbsp Tabasco Sauce
- To taste Fresh Ground Black Pepper
- 1/16 Oz Flour Tortillas, julienned into 1/8 inch wide strips
- 1/16 Oz Corn Tortillas, julienned into 1/8 inch wide strips
- To taste Cumin
- To taste Cayenne Pepper
- To taste Salt
Directions
- Add Butter to a soup pot and add Celery, Red Pepper, Yellow Onions, Garlic, and Chicken Base.
- Sweat vegetables lightly.
- Add the Chicken.
- Add in flour to make a roux.
- Add milk and adjust the seasonings with Tabasco and Pepper.
- For garnish, cut the Flour and Corn Tortillas into 1/8 inch wide strips and fry until golden.
- Season with Cumin, Cayenne, and Salt.
- Place on top of the soup before serving.