Categories: Soup

Ingredients

• 1/4 lb Celery, diced
• 1/8 lb Red Bell Pepper, diced
• 1/4 lb Yellow Onion, diced
• 4 Ears Corn, fresh, off the cob
• 1/4 lb Unsalted Butter
• 1/4 Oz Garlic, chopped
• 7/8 lb Breakfast Potatoes
• 1 1/8 lb Roasted Whole Chicken, skin and bones removed, diced
• 1/4 Gallon Milk
• 3/8 lb Flour
• 1/8 Oz Chicken Base
• 3/8 Tbsp Tabasco Sauce
• To taste Fresh Ground Black Pepper
• 1/16 Oz Flour Tortillas, julienned into 1/8 inch wide strips
• 1/16 Oz Corn Tortillas, julienned into 1/8 inch wide strips
• To taste Cumin
• To taste Cayenne Pepper
• To taste Salt

Directions

1. Add Butter to a soup pot and add Celery, Red Pepper, Yellow Onions, Garlic, and Chicken Base.
2. Sweat vegetables lightly.
3. Add the Chicken.
4. Add in flour to make a roux.
5. Add milk and adjust the seasonings with Tabasco and Pepper.
6. For garnish, cut the Flour and Corn Tortillas into 1/8 inch wide strips and fry until golden.
7. Season with Cumin, Cayenne, and Salt.
8. Place on top of the soup before serving.

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