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Aztec Chicken Tortilla Soup
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Description
Tableside service makes your customer feel the dish is made just for them, and reinforces the freshness of ingredients. It also adds to your bottom line as it commands a higher price point on your menu.
Ingredients
At a glance
Cuisine
American
Main Ingredient
Chicken
Course/Dish
Soup
Hot Appetizer
Makes
24 servings
- 2 lbs Aztec Blend
- 3 cups Pulled Chicken
- 3 cups Corn Kernels (Roasted)
- 4 each Roma Tomatoes (Seeded and diced)
- 3 each Avocados (Large dice)
- 24 each Dried Chilies
- 1 1/2 gallons Chicken Stock
- 1/2 bunch Cilantro (Chopped)
- 10 ounces Corn Tortillas (1/2 widestrips, fried)
- 24 each Fresh Lime (1/2 moonslice)
Methods/steps
- Cook Aztec Blend per package directions, set aside to cool.
- Place 1/2 cup prepared Aztec Blend evenly in bottom of bowl, add 1 ounce pulled chicken to center.
- Top the rice with the following : 2 tablespoons roasted corn, 1 tablespoon diced tomato, 1 tablespoon avocado and 1 dried chili pepper.
- For tableside service present customer with bowl as described in step 3, pour 1 cup hot chicken stock (broth).
- Garnish with tortilla strips, cilantro and lime.
Additional Tips
If tableside is not an option, combine first four ingredients with chicken stock and garnish each bowl with remaining ingredients before service.
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