- 2 cups diced yellow onion
- 2 cups diced bell pepper
- 1 cup diced red onion
- 1 cup chopped celery
- 11/2 cups chopped cilantro
- 1/2 cup green chilies
- 1 cup corn, drained
- 2 teaspoons Lea & Perrins Worcestershire Sauce
- 4 teaspoons garlic salt
- 2 teaspoons ground cumin
- 3 teaspoons black pepper
- 2 teaspoons minced garlic
- 1/4 pound margarine
- 1 1/2 pounds uncooked diced chicken breast
- 7 cups water
- 4 tablespoons tomato puree
- 8 cubes chicken bouillon
- 4 cups milk
- 2 cups half and half
- 6 (61/4-inch corn tortillas)
- 3/4 pound margarine
- 1 cup masa harina (corn flour)
Roux procedure: Melt 3/4-pound margarine. Add masa harina and mix with loose wire whip. Cook at medium heat for 8 to 10 minutes.
Base procedure: In a large (minimum 8 quart) stock pot combine the following: yellow onions, bell pepper, red onions, celery, cilantro, green chilies, corn, Lea & Perrins, garlic salt, cumin, black pepper, minced garlic and margarine.
Cook on burner at medium heat 10 minutes or until vegetables are soft. Stir frequently.
Add chicken and cook an additional five minutes or until chicken is cooked thoroughly. Add water, tomato puree and chicken bouillon and bring to a low boil. Add milk and half and half and bring to 190 degrees, just below boiling.
Add roux, mixing in slowly with loose wire whip. Roux must be 190 degrees. Cook on low heat (do not allow to boil) for five minutes, then remove from heat.
Slice corn tortillas in half. Cut halves into strips. Fry or bake until crisp and lightly salt.
Yield: 6 quarts or 16 servings.
Presentation: Ladle 12 ounces of soup into soup bowl. Sprinkle with shredded cheese and tortilla strips on top of cheese. Top tortilla strips with a sprinkle of diced tomato and diced green onions.
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Submitted By: Teresa Johnson
Cuco's Tortilla Soup