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Table Mountain Inn - Chicken Tortilla Soup Recipe

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This recipe for Table Mountain Inn - Chicken Tortilla Soup is from The Thudin/Borndal/Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C chicken stock
2-3 large onions
5 stalks celery
6 large carrots
1/4 c garlic
3/4 bunch cilantro (chopped)
3/4 bunch parsley (chopped)
1/4 can diced tomato with juice
1/2 lb grilled fresh corn on the cob (cut off cob) - I used frozen corn (about a cup or two)
1/4 c ground cumin
1/2 c chicken base
1 T ground Cimayo chile powder
1 T achiote paste (annatto)
1 gallon chicken stock
1 gallon water
1 1/4 lb zucchini diced
1 1/4 lb yellow squash diced
Directions:
Directions:
Preheat a large skillet to 400 degrees. Add the quart of chicken stock, onion, celery, carrots and garlic. Stir to combine and seat the vegetables. Add the cilantro, parsley, canned tomatoes, red peppers, corn, cumin, chicken base, chimayo chile powder and achiote paste to the soup mixture. Stir to combine ingredients, breaking up chicken paste and achiote paste. Add the remaining chicken stock and water and bring mixture to a boil. Reduce heat to 250 degrees and simmer for 1 hour. After 1 hour, add the zucchini and yellow squash. Stir to combine and simmer for 10 minutes.
Serve with strips of crunchy tortilla shells and sour cream.
Number Of Servings:
Number Of Servings:
lots
Personal Notes:
Personal Notes:
I found this recipe online - it's from the Table Mountain Inn - Golden, CO. The recipe originally was for 17.5 gallons of soup. I cut it down, but it still makes a ton - somewhere around 2 1/2 gallons - cut it in half for normal soup size, or make this recipe for a large crowd. It's very good. Good luck finding some of the spices - if you do, it will be worth it!

 

 

 

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