Oggi’s Diablo Chicken Tortilla Soup

Courtesy of George Hadjis
Oggi’s Pizza, San Clemente, CA

3 medium onions, chopped
3 red bell peppers, chopped
2 tablespoons garlic
2 cups tomato strips
2 cups corn
2 cups cilantro
1 cup julienned carrots
2 pounds cooked chicken shredded
2 gallons picante sauce
1½  gallons chicken stock
1 chopped fresh jalapeño
Sour cream
Tortilla strips

Cook onion and garlic in a soup pot until tender. Add remaining ingredients and bring to a boil. Exclude the garnish of sour cream, avocado, and tortilla strips. Simmer for about 30 minutes. Let the soup cool and settle for about 6 hours until thick. Serve in a large pasta bowl or 8-ounce cup. Garnish with sour cream, avocado, and tortilla strips.  Yields 3½ gallons.

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