Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Texas Tortilla Soup
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SOUPS No.P 025 00
TEXAS TORTILLA SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
135 cal
22 g
6g
4g
8 mg
1256 mg
129 mg
Ingredient
Weight
Measure
Issue
TORTILLAS,CORN,6 INCH
2-3/4 lbs
CHICKEN BROTH
3 gal
TOMATOES,CANNED,DICED,INCL LIQUIDS
27-1/3 lbs
2 gal 3-7/8 qts
PEPPERS,JALAPENOS,CANNED,CHOPPED
3-5/8 oz
3/4 cup
ONIONS,FRESH,CHOPPED
5-5/8 oz
1 cup
6-1/4 oz
1-2/3 oz
1/2 cup
CUMIN,GROUND
CILANTRO,DRY
1-1/8 oz
1 cup
GARLIC POWDER
5/8 oz
2 tbsp
4-1/3 lbs
3 qts
CORN,CANNED,WHOLE KERNEL,DRAINED
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
4-1/2 lbs
2 qts 3-1/2 cup
CHEESE,CHEDDAR,SHREDDED
1-1/2 lbs
1 qts 2 cup
Method
1 Cut tortillas into strips 1/2-inch by 3-inches. Spread 13 ounces or 1 quart strips on each sheet pan. Using a convection oven, bake at
350 F. for 6-8 minutes or until crisp and lightly browned on low fan, open vent. Reserve for use in Step 4.
2 Prepare broth according to package directions.
3 Add tomatoes, peppers, onions, cumin, cilantro, and garlic powder to broth in steam-jacketed kettle. Simmer 20 minutes.
4 Drain, rinse and drain corn and beans. Add corn and beans to soup mixture; stir and bring back to a simmer for 10 minutes or until
tender; stir occasionally. Drain. CCP: Hold for service at 140 F. or higher.
5 Garnish each portion with 1/4 cup tortilla strips and 1 tablespoon cheese.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/soups/texas_tortilla_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 135 cal |
| Carbohydrates: | 22 g |
| Protein: | 6g |
| Fat: | 4g |
| Cholesterol: | 8 mg |
| Sodium: | 1256 mg |
| Calcium: | 129 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TORTILLAS,CORN,6 INCH | 2-3/4 lbs | ||
| CHICKEN BROTH | 3 gal | ||
| TOMATOES,CANNED,DICED,INCL LIQUIDS | 27-1/3 lbs | 2 gal 3-7/8 qts | |
| PEPPERS,JALAPENOS,CANNED,CHOPPED | 3-5/8 oz | 3/4 cup | |
| ONIONS,FRESH,CHOPPED | 5-5/8 oz | 1 cup | 6-1/4 oz |
| CUMIN,GROUND | 1-2/3 oz | 1/2 cup | |
| CILANTRO,DRY | 1-1/8 oz | 1 cup | |
| GARLIC POWDER | 5/8 oz | 2 tbsp | |
| CORN,CANNED,WHOLE KERNEL,DRAINED | 4-1/3 lbs | 3 qts | |
| BEANS,KIDNEY,DARK RED,CANNED,DRAINED | 4-1/2 lbs | 2 qts 3-1/2 cup | |
| CHEESE,CHEDDAR,SHREDDED | 1-1/2 lbs | 1 qts 2 cup |
| Method: | |
|
1 Cut tortillas into strips 1/2-inch by 3-inches. Spread 13 ounces or 1 quart strips on each sheet pan. Using a convection oven, bake at 350 F. for 6-8 minutes or until crisp and lightly browned on low fan, open vent. Reserve for use in Step 4. 2 Prepare broth according to package directions. 3 Add tomatoes, peppers, onions, cumin, cilantro, and garlic powder to broth in steam-jacketed kettle. Simmer 20 minutes. 4 Drain, rinse and drain corn and beans. Add corn and beans to soup mixture; stir and bring back to a simmer for 10 minutes or until tender; stir occasionally. Drain. CCP: Hold for service at 140 F. or higher. 5 Garnish each portion with 1/4 cup tortilla strips and 1 tablespoon cheese. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence