By 49th State Brewing Company kitchen
This flavorful, hearty soup is delicious fresh or left over, and features spice and seasonings from The Spice & Tea Exchange of Anchorage.
Ingredients
- 1½ gallons chicken stock
- ¾ cup yellow onions, diced
- 2½ tablespoons garlic, minced
- 1½ cups olive oil
- 1¼ cups all-purpose flour
- 2½ teaspoons Spice & Tea Exchange’s Southwest Spice Blend
- 1½ teaspoons Spice & Tea Exchange’s Ground Cumin
- 1½ tablespoons Spice & Tea Exchange’s Light Chili Powder
- 1½ cups green onions, sliced
- 1 cup green chile peppers, diced
- 1½ teaspoons white vinegar
- 1 16 oz package of tortillas, cut into small ribbons. Reserve ¼ of ribbons for garnish.
- 1 cup tomatoes, diced
- 3 tablespoons fresh cilantro
- 1½ quarts roasted chicken
- Wedge of lime, for garnish
Preparation
Add chicken stock and tortillas to a stock pot and simmer for 20 minutes. Puree stock and tortilla mixture. Set aside.
In the same pot over medium heat, place onions, olive oil, and garlic and saute until onions are translucent.
Then, add flour, Southwest Spice Blend, cumin, and chili powder to the oil and cook over medium heat for 4—5 minutes, whisking continuously until the flour is fully incorporated with no lumps and a brown roux is formed.
Slowly add the stock/tortilla mixture to the roux while stirring constantly. Let the soup come to a simmer over medium-high heat. Once the soup has a creamy consistency, fold in the remaining ingredients.
Fry remaining tortilla ribbons until crisp. Garnish soup with ribbons and a lime wedge.
About this recipe
Enjoy with Alaska 8 Star Lager (4.9% ABV, 18 BU).
