MEXICAN CHICKEN & LIME SOUP

20 portions

6 tablespoons Oil olive veg blend
2 pounds Onions, diced
1 ounce Garlic, fresh, minced
1 pound celery, diced
2 pounds Peppers green, diced
1 tablespoon Cumin, ground
1 tablespoon Coriander, ground
2 teaspoons Chipotle pepper powder
3 each Bay leaves
1 quart Tomatoes, diced in juice, canned
8 ounces Base chicken
2 gallon Water
3 pounds Potatoes, peeled, diced
1 pound 8 ounces Chicken cooked, diced
4 pounds Beans kidney, can, drain, rinse
4 tablespoons Cornstarch
4 tablespoons Water
1 cup 4 tablespoons Juice lime,
8 tablespoons Cilantro
5 ounces Tortilla corn, strips, fried
5 ounces monterey jack, shredded

1. Heat oil in large pot or kettle, sauté onions, garlic, celery and peppers until onions are translucent, approximately 5 minutes
2. Add cumin, coriander, chipotle chili powder and bay leaves, cook for 1 minute
3. Add tomato, base, and water, bring to a boil
4. Add potatoes, cook until tender
5. Add chicken and beans, simmer for 10 minutes, CCP- Minimum internal temperature of 165'F (for 15 seconds)
6. Thicken slightly with cornstarch slurry and finish with lime juice and cilantro
7. Remove bay leaves prior to service
8. CCP- Hold hot at 140'F or above for service, or Cool quickly (per HACCP) to 40'F or below
9. Garnish with fried corn tortilla strips and jack cheese
Shelf Life: Use within 48 hours. CCP- Reheat quickly (per HACCP) to 165'F (for 15 seconds)