Chicken Tortilla Soup

 50 servings

5 pounds frozen chicken strips

1 cup vegetable oil

3 cups frozen whole kernel corn

5.5 pounds yellow onions

fresh, whole

2 ounces garlic

ready to use, minced

½ cup dried whole oregano

¾ cup chili powder

½ cup dried ground coriander

4 ⅓ cup salsa

288 oz diced tomatoes

canned

1 gallon water

1 ½ cups lime juice

13 ¼ cups black beans

cooked

3 ⅛ cups cheddar cheese

shredded

2 ¼ cups (1 bunch) fresh cilantro

108 ounces tortilla chips

round

Pour oil into a large pot and heat over medium heat. Add chicken and corn. Cook until both are golden brown. 

Remove chicken and corn with slotted spoon, set aside. 

Peel and trim onions. Dice onions into ¼ inch pieces to measure 6 cups. Add onions and garlic to pot. Stir until caramelized. 

Combine oregano, chili powder, and coriander. Add salsa, diced tomatoes, water, and lime juice to pot. Stir and simmer for 30 minutes.

Turn off heat and blend ingredients in pot with immersion blender until completely pureed. Add chicken and corn. Simmer over medium heat. 

Rinse and drain beans in colander, add to soup. 

Chop cilantro, set aside. 

Each serving is 1½ cups soup. Garnish and top with 1 tablespoon of shredded cheddar and 1 teaspoon of cilantro. Serve with tortilla chips on the side.