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Ingredients
- 3 1/2 gals water
- 2 1/2 cups eatem chicken base
- 2 1/2 qts chicken, raw, diced
- 3 1/3 Tbsp garlic powder
- 1 1/4 qt onions, chopped
- 1 1/4 qt bell pepper, chopped
- 2 gals tomatoes, canned, diced in juice
- 2 1/2 cups cilantro, chopped fresh
- 2 1/2 tsp cayenne
- 2 1/2 tsp white pepper
- 3 1/3 Tbsp chili powder
- 3 1/3 qts corn, frozen
- 3 1/3 qts black beans, canned and drained
- 5 dozen corn tortillas
- 5 cups cilantro, chopped fresh
Directions
- Mix water and chicken base.
- Add chicken and all other ingredients except corn tortillas and second cilantro. Bring to a boil.
- Reduce heat and simmer until vegetables and chicken are tender and flavors are full.
- Tastte and adjust for seasoning if necessary.
- Cut tortillas into 1" squares and deep fry until crisp and golden. Drain well.
- Sprinkle tortillas over soup and serve with chopped cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 29885g | |
| Calories 19020 | |
| Calories from Fat 3111 | 16% |
| Total Fat 352.62g | 441% |
| Saturated Fat 90.56g | 362% |
| Trans Fat 0.0g | |
| Cholesterol 1207mg | 402% |
| Sodium 13834mg | 576% |
| Potassium 66196mg | 1891% |
| Total Carbs 3086.41g | 823% |
| Dietary Fiber 640.6g | 2135% |
| Sugars 361.8g | 241% |
| Protein 1079.73g | 1728% |
