Tortilla Rotini Chicken Soup

2018-01-17
  • Yield : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Instructions

Step 1

Cook pasta according to package directions.

Step 2

Drain pasta and rinse with cold water, chill to below 40ºF.

Step 3

Heat canola oil in large sauce pot over medium heat and add onions, carrots and celery and sauté for 5 more minutes until onions are soft.

Step 4

Add zucchini and sauté for 2 more minutes.

Step 5

Add chicken and season with oregano, Kosher salt and black pepper.

Step 6

Season with Kosher salt, black pepper and oregano.

Step 7

Bring to simmer.

Step 8

Simmer for 5 minutes.

Step 9

Add pasta and chicken and bring temperature back to 165ºF.

Step 10

Serve immediately with garnish avocado, shredded cheddar cheese and tortilla strips on top of each bowl served.

Ingredients

  • 6 Lbs 4 oz Whole Grain Rotini, Barilla
  • 2 cups Canola Oil
  • 5 Lbs 12 oz Onions, Diced ½ “
  • 3 Lbs 8 oz Carrots, Diced ½ “
  • 3 Lbs 2 oz Celery, Diced ½”
  • 3 Lbs 6 oz Zucchini, Diced ½ “
  • 4 Tbsp Oregano
  • 4 Tbsp Ground Cumin
  • 1/3 cup Kosher Salt
  • 4 Tbsp Black Pepper
  • 11 Tbsp Minors Low Sodium Chicken Base
  • 2.75 gal Hot Water
  • 6.25 Lbs Shredded Cooked White Meat Chicken
  • Garnish: (per bowl)
  • 1 Tbsp Avocado, Diced ½ “
  • 1 tsp Shredded Cheddar Cheese
  • 1 Tbsp Tortilla Strips
Recipe Type: , Tags: ,

Leave a Reply

Your email address will not be published. Required fields are marked *

Chef Recommended Cuts
  • Whole Grain Rotini
Related Recipes:
  • Whole Grain Penne Greek Salad Pasta Shaker

  • Whole Grain Penne Taco Salsa Pasta

  • Whole Grain Thai Spaghetti Salad

  • Whole Grain Rotini Club Pasta Shaker

  • Teriyaki Glazed Chicken & Whole Grain Shells Broccoli Bowl

Nutritional Info

This information is per serving.