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Recipe for Chicken Tortilla Soup

Southwestern chicken tortilla soup with black beans developed by the California Culinary Centers for school food service and menu planning.

Chicken Tortilla Soup

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Yields 50 Servings

This recipe yields 5 gallons of chicken tortilla soup to make 50–1½ cup or 12 ounce ladle servings of soup with 2 ounces of tortilla chips.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 5 pounds and 10 ounces fully cooked frozen chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
  • 1 cup vegetable oil (USDA food item)
  • 3 cups frozen whole kernel corn (USDA food item)
  • 5 pounds and 6 ounces as purchased (AP) fresh whole yellow onions
  • 2 ounces ready to use garlic, minced
  • ½ cup dried whole oregano
  • ¾ cup light chili powder
  • ½ cup dried ground coriander
  • 1 quart and ⅓ cup salsa, canned (USDA food item)
  • 1 gallon and 2 cups diced tomatoes, canned (USDA food item)
  • 1 gallon water
  • 1½ cups lime juice
  • 3 quarts and 1¼ cups or 2 number 10 cans low sodium black beans, canned (USDA food item)
  • 3⅛ cups mozzarella cheese, shredded
  • 2¼ cups or 1 bunch fresh cilantro
  • 6 pounds and 12 ounces round tortilla chips

Directions

To Prepare in Advance
  1. Thaw chicken fajita strips in refrigerator one to two days prior to preparation. Critical Control Point (CCP): Thaw chicken in the refrigerator at 41°F or lower.
To Prepare Soup
  1. Pour oil into tilt skillet and heat over medium heat. Add chicken and corn. Cook until both are golden brown.
  2. Remove chicken and corn with slotted spoon, set aside.
  3. Peel and trim onions. Dice onions into ¼ inch pieces to measure 1 quart and 2 cups.
  4. Add onions and garlic to tilt skillet. Stir until caramelized.
  5. Combine oregano, chili powder, and coriander.
  6. Add salsa, diced tomatoes, water, and lime juice to tilt skillet.
  7. Stir and simmer for 30 minutes.
  8. Turn off heat and blend ingredients in tilt skillet with immersion blender until completely pureed.
  9. Add chicken and corn. Simmer over medium heat. CCP: Heat soup to an internal temperature of 165°F or higher.
  10. Rinse and drain beans in colander, add to soup.
  11. Hold for service. CCP: Hold soup for service at 135°F or higher.
To Assemble
  1. Rinse cilantro under cool running water. Chop cilantro, set aside.
  2. Ladle 1½ cups or 12 ounce ladle of soup into 16 ounce microwave-safe bowl.
  3. Garnish and top with 1 tablespoon of shredded mozzarella and 1 teaspoon of cilantro.
  4. Serve 16 ounce individual bowl with 2 ounces or approximately 36 tortilla chips on the side.

Nutritional Analysis

  • Calories, in K calories: 473
  • Carbohydrates, in grams: 57.64
  • Protein, in grams: 21.51
  • Saturated fat, in grams: 4.57
  • Trans fat, in grams: 0
  • Total fat, in grams: 17.22
  • Sodium, in milligrams: 1,032

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 10 gallons of chicken tortilla soup to make 100–1½ cup or 12 ounce ladle servings of soup with 2 ounces of tortilla chips.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 11 pounds and 4 ounces fully cooked frozen chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
  • 2 cups vegetable oil (USDA food item)
  • 1 quart and 2 cups frozen whole kernel corn (USDA food item)
  • 10 pounds and 12 ounces as purchased (AP) fresh whole yellow onions
  • 4 ounces ready to use garlic, minced
  • 1 cup dried whole oregano
  • 1½ cups light chili powder
  • 1 cup dried ground coriander
  • 2 quarts and ⅔ cup salsa, canned (USDA food item)
  • 2 gallons and 1 quart diced tomatoes, canned (USDA food item)
  • 2 gallons water
  • 3 cups lime juice
  • 1 gallon, 2 quarts, and 2½ cups or 4 number 10 cans low sodium black beans, canned (USDA food item)
  • 1 quart and 2¼ cups mozzarella cheese, shredded
  • 1 quart and ½ cup or 2 bunches fresh cilantro
  • 13 pounds and 8 ounces round tortilla chips

Directions

To Prepare in Advance
  1. Thaw chicken fajita strips in refrigerator one to two days prior to preparation. Critical Control Point (CCP): Thaw chicken in the refrigerator at 41°F or lower.
To Prepare Soup
  1. Pour oil into tilt skillet and heat over medium heat. Add chicken and corn. Cook until both are golden brown.
  2. Remove chicken and corn with slotted spoon, set aside.
  3. Peel and trim onions. Dice onions into ¼ inch pieces to measure 3 quarts.
  4. Add onions and garlic to tilt skillet. Stir until caramelized.
  5. Combine oregano, chili powder, and coriander.
  6. Add salsa, diced tomatoes, water, and lime juice to tilt skillet.
  7. Stir and simmer for 30 minutes.
  8. Turn off heat and blend ingredients in tilt skillet with immersion blender until completely pureed.
  9. Add chicken and corn. Simmer over medium heat. CCP: Heat soup to an internal temperature of 165°F or higher.
  10. Rinse and drain beans in colander, add to soup.
  11. Hold for service. CCP: Hold soup for service at 135°F or higher.
To Assemble
  1. Rinse cilantro under cool running water. Chop cilantro, set aside.
  2. Ladle 1½ cups or 12 ounce ladle of soup into 16 ounce microwave-safe bowl.
  3. Garnish and top with 1 tablespoon of shredded mozzarella and 1 teaspoon of cilantro.
  4. Serve 16 ounce individual bowl with 2 ounces or approximately 36 tortilla chips on the side.

Nutritional Analysis

  • Calories, in K calories: 473
  • Carbohydrates, in grams: 57.64
  • Protein, in grams: 21.51
  • Saturated fat, in grams: 4.57
  • Trans fat, in grams: 0
  • Total fat, in grams: 17.22
  • Sodium, in milligrams: 1,032

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Soups, stews, and chili recipes
  • Mexican recipes

Serving Suggestion

  • Yield 50 or yield 100–1½ cup or 12 ounce ladle servings of soup with 2 ounces of tortilla chips.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.25 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • ⅝ cup vegetables (⅜ cup red orange and ¼ cup additional vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Fully cooked frozen chicken fajita strips
  • Vegetable oil
  • Fresh whole yellow onions
  • Canned salsa
  • Canned diced tomatoes
  • Canned low sodium black beans
  • Shredded mozzarella cheese

Recipe Roots (Flavor Profile)

  • Southwest USA
  • Central and South America

Preparation Time

  • Preparation: 30 minutes for 50 servings or 45 minutes for 100 servings
  • Cook time: 1 hour for 50 servings or 100 servings

Critical Control Point (CCP)

  • CCP: Thaw chicken in the refrigerator at 41°F or lower.
  • CCP: Heat soup to an internal temperature of 165°F for 15 seconds.
  • CCP: Hold soup for service at 135°F or higher.

Kid Rating

Five-fork kid rating.

Culinary Center

Natomas Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Wednesday, July 24, 2019
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