- 1/4 CUP CANOLA OIL
- 1/2 CUP WHITE FLOUR
- 1 DICED LARGE RED ONION DICED 1/4"
- 1/2 CUP PEELED DICE 1/4" CARROT
- 1 TBSP CHICKEN BASE
- 1 QT 1/2 & 1/2
- 1/2 CUP WATER
- 1/8 TSP GROUND CUMIN
- 1 TBSP GRANULATED GARLIC
- 1 TSP OREGANO LEAF
- 1 TSP (SEA) SALT
- 1 LB COOKED, SHREDDED, WHITE AND DARK CHICKEN MEAT
- 1 JAR EL PINTO 16 OZ ROASTED GREEN CHILE
- 1/2" DICED, COOKED RED POTATOES
Take 1/4 cup of canola oil and place in 3 gallon stock pot.
Heat pot and add diced onions and carrots, sautée till soft add flour and stir well.
Turn off heat, add chicken base and all the spices, mix well.
In second 4 gallon stock pot add 1 gallon milk and water start to simmer, DON'T BOIL!
Take the milk & water from this pot and slowly add it to the pot with the flour, carrots and onions. Wisk this together and then turn the heat on again to a medium heat.
This mixture should start to thicken up, as it does continue to wisk to remove all lumps.
Add diced green chile and shredded chicken to this at this point.
Continue to stir the pot with a spoon now instead of a wisk.
Allow the soup to come to a simmer, stir often so the chicken does not stick to the bottom of the pot and burn.
Turn off heat and pour into (4) 2" hotel pans.
Cover with plastic wrap, leave two opposite sides open so the soup can cool down.
Label and date, put in walk-in to cool down.
SHELF LIFE ON GREEN CHILE CHICKEN SOUP IS 3 DAYS AT 38 DEGREE TEMPERATURE
At time of meal service garnish with 1/4 oz of cheddar cheese, tortilla strips and sliced chives