1½ lbs Corn Tortillas, 6 inch
1½ gal. chicken broth
1 gal 2 qts. diced canned tomatoes, incl. liquids
1¾ cups Jalapenos Peppers, canned, chopped
½ cup onions, fresh and chopped
¼ cup ground cumin
½ cup cilantro, dry
1 tbsp garlic powder
1½ qts. Whole kernel corn, canned, drained
6 ½ cups dark red kidney beans, canned, drained
3 1/3 cups cheddar cheese, shredded
1 Cut tortillas into strips 1/2-inch by 3-inches. Spread 13 ounces or 1 quart strips on each sheet pan. Using a convection oven, bake at 350 F. for 6-8 minutes or until crisp and lightly browned on low fan, open vent. Reserve for use in Step 4.
2 Prepare broth according to package directions.
3 Add tomatoes, peppers, onions, cumin, cilantro, and garlic powder to broth in steam-jacketed kettle. Simmer 20 minutes.
4 Drain, rinse and drain corn and beans. Add corn and beans to soup mixture; stir and bring back to a simmer for 10 minutes or until tender; stir occasionally. Drain. CCP: Hold for service at 140 F. or higher.
5 Garnish each portion with 1/4 cup tortilla strips and 1 tablespoon cheese.
Portion Size: 1 Cup
Ms. Phyllis Y. Richards
700 Prospect Ave.