Tortilla Soup with Chicken

Recipe From: Harvest Gifts: A Collection of Culinary Gifts From the Parish and Family of St. Ann Catholic Church, Coppell, Texas
Adapted By: Tammy Ammon
Makes: 20 cups

• 4 boneless, skinless chicken breasts
• 1 small onion, chopped
• 4 green onions, chopped
• 3 stalks celery, chopped
• 1 bunch cilantro, stems removed and chopped
• 4 garlic cloves, minced
• 6 chicken bouillon cubes
• 10 tsp. cumin
• 4 tsp. chili powder
• 5 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. crushed red pepper
• 4 ounces green chilies, chopped and drained
• 10 ounces mild tomatoes and green chilies, chopped
• 14 1/2 ounces stewed tomatoes
• 4 large zucchini, chopped
• 4 large carrots, chopped
• 12 corn tortillas, torn into bite-size pieces
• Colby and Monterey Jack shredded cheese
• fried corn tortilla strips
• long-grain white rice, cooked

1. In large soup pot, bring chicken to soft boil. Remove chicken when done, approximately 30 minutes. Reserve broth (approximately 20 cups) by straining it into a separate container. If you don’t have enough chicken broth, use water to make up the difference.
2. Add 4 cups of broth back to soup pot, cook following until tender: onions, celery, green onions, garlic, and cilantro.
3. Add remaining broth and next 12 ingredients (chicken bouillon cubes through corn tortillas).
4. Cut chicken into bite-sized pieces or shred it with a fork. Add chicken to soup and simmer at least 1 hour, the longer the better.
5. To serve, place 1/2 cup of cooked rice in bowl. Add soup, top with fried corn tortilla strips and cheese.
6. When cool, soup may be stored in the freezer. The longer it is in the freezer, the spicier it gets.