Five-Star Restaurant's Chicken Tortilla Soup

• Stock
• quarts water↗10 quarts

  10

• chicken (whole or cut-up)↗1
• (6 ounce) can tomato paste↗1

  6‑ounce can

• head garlic, unpeeled and halved↗1
• large onion, unpeeled and quartered↗1
• bunch cilantro↗1
• salt and pepper
• Soup
• tablespoon vegetable oil↗1 tablespoon
• head garlic, minced↗1
• large onion, chopped↗1
• serrano peppers, seeded and minced↗3 -4

  3 -4

• chipotle chiles in adobo, minced↗2
• corn tortillas, cut up into pieces (thickness of soup depends on this)↗16

  16

• ounces tomato paste↗3
• ounces fresh lemon juice, to taste↗2 -4
• dash sugar↗1

Step-by-step instructions

1. 1

   Stock: Use a 16 quart stock pot and bring everything to boil.

2. 2

   Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).

3. 3

   Drain and reserve broth only.

4. 4

   Save chicken for another use or you can shred it and put it into the soup.

5. 5

   Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.

6. 6

   Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.

7. 7

   Cook until the tortillas are dissolved.

8. 8

   Use a blender and blend the soup when it's cooled.

9. 9

   Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.