Chicken Tortilla Soup Large Family Recipe (25 servings)

45 ounces frozen chicken strips
fully cooked

½ cup vegetable oil

1 ½ cups frozen whole kernel corn

2.75 pounds yellow onions

1 ounces garlic
ready to use, minced

¼ cup dried whole oregano

⅜ cup chili powder

¼ cup dried ground coriander

16 ounces salsa

40 ounces diced tomatoes
canned

0.5 gallon water

¾ cups lime juice

109 ounces black beans
canned

1.56 cups mozzarella cheese
shredded

1 ⅛ cups (0.5 bunch) fresh cilantro

3.5 pounds tortilla chips
round

Thaw chicken strips in refrigerator one to two days prior.

Pour oil into skillet 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.

Add onions and garlic to skillet. Stir until caramelized.

Combine oregano, chili powder, and coriander.

Add salsa, diced tomatoes, water, and lime juice to skillet.

Stir and simmer for 30 minutes.

Turn off heat and blend ingredients in skillet with immersion blender until completely pureed.

Add chicken and corn. Simmer over medium heat.

Rinse and drain beans in colander, add to soup.

Rinse cilantro under cool running water. Chop cilantro, set aside.

Serving: Ladle 1½ cups soup into 16 ounce bowl. Garnish and top with 1 tablespoon of shredded mozzarella and 1 teaspoon of cilantro. Serve with approximately 36 tortilla chips on the side. Makes 25 servings.