1. Stock: Use a 16 quart stock pot and bring everything to boil. 2. Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours). 3. Drain and reserve broth only. 4. Save chicken for another use or you can shred it and put it into the soup. 5. Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes. 6. Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar. 7. Cook until the tortillas are dissolved. 8. Use a blender and blend the soup when it's cooled. 9. Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
