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30 Gallons of Soup

As the weather grows colder, more and more people demand hearty, hot, stomach-filling soups. Here is the recipe for the most popular soup we make at work and a picture of what 30 gallons of the stuff looks like !

30 Gallons of Tortilla Soup

Chicken Tortilla Soup
- makes 30 eight to ten oz. servings -

4 ea dry pasilla peppers
6 garlic cloves
4 lbs boneless skinless chicken thigh meat
Dry ground cumin
Dry oregano leaves
Ground chili powder
1.5 gallons strong chicken stock
4pk 6 ” corn tortillas
Canola oil
2 yellow onions
2 poblano peppers
2 red bell peppers
16 ounces of crushed tomatoes
1 tablespoon of tomato paste
1/4 cup pickled jalapenos with juice
2 bunches of cilantro
Lemon juice
Dry cayenne pepper

1. Season the chicken with the herbs & dry spices and cook the chicken — either grilled or pan fried.
2. While the chicken cooks make a puree with the dry pasilla, garlic & some stock.
3. Chop the cooked chicken & save any juices so that they may be added to the soup.
4. In a pot sweat the onions & peppers in a little oil.
5. While the vegetables cook, grind up 3 packs of tortillas in the food processor and cut the last pack into strips for garnish.
6. When the vegetables are soft & lightly browned add the chili puree, tomato paste & cook for 5 minutes.
7. Add the chopped chicken, stock, juices & crushed tomatoes into the pot.
8. Simmer the soup.
9. Season with cumin, chili powder, oregano, salt, pepper, pickled jalapenos, lemon juice & tabasco.
10. Adjust consistency with ground tortilla.
11. Finish the soup with the chopped cilantro.


    1. Jenn says:

      Hey Ben, how many does this serve and what are “ea dry pasilla peppers”?

    2. Ben says:

      4 ea dry pasilla peppers means:

      4 each, dried chilaca chiles, which when dried are called pasilla chile

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