Chicken Tortilla Soup
Natomas Unified School District
Chicken Tortilla Soup
Natomas USD Culinary Center Team
Same Day or
Advance Prep
Same day service
except thawing
Temperature
at Service
Prep to Serve Time
Yield
Serving Size
1-1/2 cups (12-ounce ladle) soup with 2-ounce tortilla chips
Per 50
Servings
Prep: 30 minutes
Cook: 1 hour
5 Gallons
Per 100
Servings
Prep: 45 minutes
Cook: 1 hour
10 Gallons
Hot
50 Servings
AP = As Purchased
Ingredients
Weight
Chicken, fajita strips, fully-cooked,
frozen
Measure
5 lb 10 oz
100 Servings
AP = As Purchased
Weight
Measure
11 lb 4 oz
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
1. Thaw chicken fajita in refrigerator one to two days prior to preperation.
CCP: Thaw chicken in refrigerator at 41° F or lower.
Oil, vegetable
1 cup
2 cup
2. Pour oil into tilt skillet and heat over medium heat. Add chicken and corn. Cook until both
are golden brown.
Corn, whole kernel, frozen
3 cup
1 qt 2 cup
3. Remove chicken and corn with slotted spoon, set aside.
Onions, yellow, whole, fresh
5 lb 6 oz
AP
10 lb 13
oz AP
4. Peel and trim onion. Dice onion into 1/4" pieces to measure 1 qt + 2 cups for 50 servings
OR 3 quarts for 100 servings.
Garlic, minced, fresh, ready-to-use
2 oz
4 oz
5. Add onions and garlic to tilt skillet. Stir until carmelized.
Oregano, dried, whole
1/2 cup
1 cup
6. Combine oregano, chili powder, and corriander.
Chili powder, light
3/4 cup
1-1/2 cup
7. Add salsa, diced tomatoes, water, and lime juice to tilt skillet.
Coriander, ground, dried
1/2 cup
1 cup
8. Stir and simmer for 30 minutes.
Salsa, canned
1 qt 1/3
cup
2 qt 2/3
cup
9. Turn off heat and blend ingredients in tilt skillet with immersion blender until completely
pureed.
Tomatoes, diced, canned
4 qt 2 cup
2 gal 1 qt
10. Add chicken and corn. Simmer over medium heat.
CCP: Heat to an internal temperature of 165° F or higher.
Recipe #
20
District Recipe #
5/7/2015
8:55 am
Page 1 of 3
Chicken Tortilla Soup
Natomas Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
Water
1 gal
2 gal
11. Rinse and drain beans in colandar, add to soup.
Lime juice
1-1/2 cup
3 cup
12. Rinse cilantro under cool running water. Chop cilinatro, set aside.
Beans, black, canned, low-sodum
3 qt 1-1/4
cup (2
No. 10
cans)
1 gal 2 qt
2 cup (4
No. 10
cans)
13. Ladle 1-1/2 cups (12-ounce ladle) soup into 16-oz microwave-safe bowl. Garnish and top
with 1 tablespoon shredded mozzarella and 1 teaspoon cilantro.
Cheese, mozzarella, shredded
3-1/8 cup
1 qt 2-1/4
cup
14. Serve 16-ounce individual bowl with 2 ounces, approximately 36 tortilla chips on the side.
Cilantro, fresh
2-1/4 cup
(1 bunch)
4-1/2 cup
(2
bunches)
Tortilla chips, round
6 lb 12 oz
13 lb 8 oz
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
2.25
2.00
1/4
5/8
3/8
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
466.00
53.00
Trans Fat
Total Fat
Sodium
grams
grams
grams
mg
21.60
4.00
57.90
16.20
1,032.00
Recipe Notes: Frozen Chicken Fajita needs to be thawed two days prior.
Kid Rating (forks)
Soups, Stews, Chili Recipes
Mexican Recipes
Recipe #
Saturated Fat
grams
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Recipe Roots (Flavor Profile)
Southwest USA
Central/South America
Menu Category
Protein
20
5 Forks
District Recipe #
5/7/2015
8:55 am
Page 2 of 3
Chicken Tortilla Soup
Natomas Unified School District
Recipe #
20
District Recipe #
5/7/2015
8:55 am
Page 3 of 3