Tortilla Soup State (Washington) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
A rich mixture of chicken, vegetables, and spices served with tortilla chips.
NSLP/SBP CREDITING INFORMATION:
1 cup (8 fl oz spoodle or ladle) provides ⅛ cup additional vegetables, ¾ cup red/orange vegetables, ⅛ cup other vegetables, 2 oz equivalent meats/meat alternates.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction, on behalf of Bellingham Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/state-recipes-2023-05-24/Washington-recipes/508_Washington-OSPI-Tortilla-Soup.pdf

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Prep Time 1 hour 30 minutes
Cook Time 2 hours 30 minutes
Total Time 4 hours

Ingredients
 

50 Servings

    Weight

    • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
    • 2 lb Tomatillo, fresh, whole, husks removed
    • 2 lb Roma tomatoes, fresh, whole
    • 2 lb Poblano or Anaheim peppers, fresh, whole
    • 2 lb Red bell pepper, fresh, whole
    • 2 lb Onion, mature, large, fresh, whole
    • 2 lb Carrots, fresh, whole
    • 1 oz Jalapeno, fresh, whole
    • 2 oz Garlic, fresh, peeled
    • - - Vegetable Oil
    • 12 lb Reserved chicken cooking water (from step2)
    • ⅛ oz Chili flakes
    • 1/20 oz Cayenne pepper, powder
    • 2 oz Cumin, ground
    • 2 oz Chili powder
    • 1 ½ oz Paprika, ground
    • 1 oz Onion powder
    • 1 oz Garlic powder
    • ½ oz Coriander seed, ground
    • 3/20 oz Thyme, dried
    • ¼ oz Oregano, dried
    • 1 lb Tomato paste, no salt added
    • - - Salt, kosher
    • 2 oz Apple cider vinegar
    • 2 oz Lime juice, fresh
    • 10 lb Diced tomatoes, canned, no salt added
    • 6 lb 4 oz (Optional) Tortilla chips, whole grain

    Measure

    • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
    • - - Tomatillo, fresh, whole, husks removed
    • - - Roma tomatoes, fresh, whole
    • - - Poblano or Anaheim peppers, fresh, whole
    • - - Red bell pepper, fresh, whole
    • - - Onion, mature, large, fresh, whole
    • - - Carrots, fresh, whole
    • - - Jalapeno, fresh, whole
    • - - Garlic, fresh, peeled
    • ½ cup Vegetable Oil
    • 1 gal 2 qt Reserved chicken cooking water (from step2)
    • 2 ½ tsp Chili flakes
    • ½ tsp Cayenne pepper, powder
    • ½ cup Cumin, ground
    • ½ cup Chili powder
    • ⅜ cup Paprika, ground
    • ¼ cup Onion powder
    • ⅛ cup 1 Tbsp Garlic powder
    • ⅛ cup 1 ½ tsp Coriander seed, ground
    • 1 Tbsp Thyme, dried
    • ¼ cup Oregano, dried
    • 1 ¾ cups Tomato paste, no salt added
    • 3 Tbsp 1 ¼ tsp Salt, kosher
    • ¼ cup Apple cider vinegar
    • ¼ cup Lime juice, fresh
    • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
    • - - (Optional) Tortilla chips, whole grain

    100 Servings

      Weight

      • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
      • 4 lb Tomatillo, fresh, whole, husks removed
      • 4 lb Roma tomatoes, fresh, whole
      • 4 lb Poblano or Anaheim peppers, fresh, whole
      • 4 lb Red bell pepper, fresh, whole
      • 4 lb Onion, mature, large, fresh, whole
      • 4 lb Carrots, fresh, whole
      • 2 oz Jalapeno, fresh, whole
      • 4 oz Garlic, fresh, peeled
      • - - Vegetable Oil
      • 24 lb Reserved chicken cooking water (from step2)
      • ¼ oz Chili flakes
      • 1/10 oz Cayenne pepper, powder
      • 4 oz Cumin, ground
      • 4 oz Chili powder
      • 3 oz Paprika, ground
      • 2 oz Onion powder
      • 2 oz Garlic powder
      • 1 oz Coriander seed, ground
      • 3/10 oz Thyme, dried
      • ½ oz Oregano, dried
      • 2 lb Tomato paste, no salt added
      • - - Salt, kosher
      • 4 oz Apple cider vinegar
      • 4 oz Lime juice, fresh
      • 20 lb Diced tomatoes, canned, no salt added
      • 12 lb 8 oz (Optional) Tortilla chips, whole grain

      Measure

      • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
      • - - Tomatillo, fresh, whole, husks removed
      • - - Roma tomatoes, fresh, whole
      • - - Poblano or Anaheim peppers, fresh, whole
      • - - Red bell pepper, fresh, whole
      • - - Onion, mature, large, fresh, whole
      • - - Carrots, fresh, whole
      • - - Jalapeno, fresh, whole
      • - - Garlic, fresh, peeled
      • 1 cup Vegetable Oil
      • 3 gal Reserved chicken cooking water (from step2)
      • 1 Tbsp 2 tsp Chili flakes
      • 1 tsp Cayenne pepper, powder
      • 1 cup Cumin, ground
      • 1 cup Chili powder
      • ¾ cup Paprika, ground
      • ½ cup Onion powder
      • ¼ cup 2 Tbsp Garlic powder
      • ¼ cup 1 Tbsp Coriander seed, ground
      • ⅛ cup Thyme, dried
      • ½ cup Oregano, dried
      • 3 ½ cups Tomato paste, no salt added
      • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
      • ½ cup Apple cider vinegar
      • ½ cup Lime juice, fresh
      • 3 No. 10 cans Diced tomatoes, canned, no salt added
      • - - (Optional) Tortilla chips, whole grain

      Quantity
       

      50 Servings

        Weight

        • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
        • 2 lb Tomatillo, fresh, whole, husks removed
        • 2 lb Roma tomatoes, fresh, whole
        • 2 lb Poblano or Anaheim peppers, fresh, whole
        • 2 lb Red bell pepper, fresh, whole
        • 2 lb Onion, mature, large, fresh, whole
        • 2 lb Carrots, fresh, whole
        • 1 oz Jalapeno, fresh, whole
        • 2 oz Garlic, fresh, peeled
        • - - Vegetable Oil
        • 12 lb Reserved chicken cooking water (from step2)
        • ⅛ oz Chili flakes
        • 1/20 oz Cayenne pepper, powder
        • 2 oz Cumin, ground
        • 2 oz Chili powder
        • 1 ½ oz Paprika, ground
        • 1 oz Onion powder
        • 1 oz Garlic powder
        • ½ oz Coriander seed, ground
        • 3/20 oz Thyme, dried
        • ¼ oz Oregano, dried
        • 1 lb Tomato paste, no salt added
        • - - Salt, kosher
        • 2 oz Apple cider vinegar
        • 2 oz Lime juice, fresh
        • 10 lb Diced tomatoes, canned, no salt added
        • 6 lb 4 oz (Optional) Tortilla chips, whole grain

        Measure

        • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
        • - - Tomatillo, fresh, whole, husks removed
        • - - Roma tomatoes, fresh, whole
        • - - Poblano or Anaheim peppers, fresh, whole
        • - - Red bell pepper, fresh, whole
        • - - Onion, mature, large, fresh, whole
        • - - Carrots, fresh, whole
        • - - Jalapeno, fresh, whole
        • - - Garlic, fresh, peeled
        • ½ cup Vegetable Oil
        • 1 gal 2 qt Reserved chicken cooking water (from step2)
        • 2 ½ tsp Chili flakes
        • ½ tsp Cayenne pepper, powder
        • ½ cup Cumin, ground
        • ½ cup Chili powder
        • ⅜ cup Paprika, ground
        • ¼ cup Onion powder
        • ⅛ cup 1 Tbsp Garlic powder
        • ⅛ cup 1 ½ tsp Coriander seed, ground
        • 1 Tbsp Thyme, dried
        • ¼ cup Oregano, dried
        • 1 ¾ cups Tomato paste, no salt added
        • 3 Tbsp 1 ¼ tsp Salt, kosher
        • ¼ cup Apple cider vinegar
        • ¼ cup Lime juice, fresh
        • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
        • - - (Optional) Tortilla chips, whole grain

        100 Servings

          Weight

          • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
          • 4 lb Tomatillo, fresh, whole, husks removed
          • 4 lb Roma tomatoes, fresh, whole
          • 4 lb Poblano or Anaheim peppers, fresh, whole
          • 4 lb Red bell pepper, fresh, whole
          • 4 lb Onion, mature, large, fresh, whole
          • 4 lb Carrots, fresh, whole
          • 2 oz Jalapeno, fresh, whole
          • 4 oz Garlic, fresh, peeled
          • - - Vegetable Oil
          • 24 lb Reserved chicken cooking water (from step2)
          • ¼ oz Chili flakes
          • 1/10 oz Cayenne pepper, powder
          • 4 oz Cumin, ground
          • 4 oz Chili powder
          • 3 oz Paprika, ground
          • 2 oz Onion powder
          • 2 oz Garlic powder
          • 1 oz Coriander seed, ground
          • 3/10 oz Thyme, dried
          • ½ oz Oregano, dried
          • 2 lb Tomato paste, no salt added
          • - - Salt, kosher
          • 4 oz Apple cider vinegar
          • 4 oz Lime juice, fresh
          • 20 lb Diced tomatoes, canned, no salt added
          • 12 lb 8 oz (Optional) Tortilla chips, whole grain

          Measure

          • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
          • - - Tomatillo, fresh, whole, husks removed
          • - - Roma tomatoes, fresh, whole
          • - - Poblano or Anaheim peppers, fresh, whole
          • - - Red bell pepper, fresh, whole
          • - - Onion, mature, large, fresh, whole
          • - - Carrots, fresh, whole
          • - - Jalapeno, fresh, whole
          • - - Garlic, fresh, peeled
          • 1 cup Vegetable Oil
          • 3 gal Reserved chicken cooking water (from step2)
          • 1 Tbsp 2 tsp Chili flakes
          • 1 tsp Cayenne pepper, powder
          • 1 cup Cumin, ground
          • 1 cup Chili powder
          • ¾ cup Paprika, ground
          • ½ cup Onion powder
          • ¼ cup 2 Tbsp Garlic powder
          • ¼ cup 1 Tbsp Coriander seed, ground
          • ⅛ cup Thyme, dried
          • ½ cup Oregano, dried
          • 3 ½ cups Tomato paste, no salt added
          • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
          • ½ cup Apple cider vinegar
          • ½ cup Lime juice, fresh
          • 3 No. 10 cans Diced tomatoes, canned, no salt added
          • - - (Optional) Tortilla chips, whole grain

          Ingredients
           

          50 Servings

            Weight

            • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
            • 2 lb Tomatillo, fresh, whole, husks removed
            • 2 lb Roma tomatoes, fresh, whole
            • 2 lb Poblano or Anaheim peppers, fresh, whole
            • 2 lb Red bell pepper, fresh, whole
            • 2 lb Onion, mature, large, fresh, whole
            • 2 lb Carrots, fresh, whole
            • 1 oz Jalapeno, fresh, whole
            • 2 oz Garlic, fresh, peeled
            • - - Vegetable Oil
            • 12 lb Reserved chicken cooking water (from step2)
            • ⅛ oz Chili flakes
            • 1/20 oz Cayenne pepper, powder
            • 2 oz Cumin, ground
            • 2 oz Chili powder
            • 1 ½ oz Paprika, ground
            • 1 oz Onion powder
            • 1 oz Garlic powder
            • ½ oz Coriander seed, ground
            • 3/20 oz Thyme, dried
            • ¼ oz Oregano, dried
            • 1 lb Tomato paste, no salt added
            • - - Salt, kosher
            • 2 oz Apple cider vinegar
            • 2 oz Lime juice, fresh
            • 10 lb Diced tomatoes, canned, no salt added
            • 6 lb 4 oz (Optional) Tortilla chips, whole grain

            Measure

            • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
            • - - Tomatillo, fresh, whole, husks removed
            • - - Roma tomatoes, fresh, whole
            • - - Poblano or Anaheim peppers, fresh, whole
            • - - Red bell pepper, fresh, whole
            • - - Onion, mature, large, fresh, whole
            • - - Carrots, fresh, whole
            • - - Jalapeno, fresh, whole
            • - - Garlic, fresh, peeled
            • ½ cup Vegetable Oil
            • 1 gal 2 qt Reserved chicken cooking water (from step2)
            • 2 ½ tsp Chili flakes
            • ½ tsp Cayenne pepper, powder
            • ½ cup Cumin, ground
            • ½ cup Chili powder
            • ⅜ cup Paprika, ground
            • ¼ cup Onion powder
            • ⅛ cup 1 Tbsp Garlic powder
            • ⅛ cup 1 ½ tsp Coriander seed, ground
            • 1 Tbsp Thyme, dried
            • ¼ cup Oregano, dried
            • 1 ¾ cups Tomato paste, no salt added
            • 3 Tbsp 1 ¼ tsp Salt, kosher
            • ¼ cup Apple cider vinegar
            • ¼ cup Lime juice, fresh
            • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
            • - - (Optional) Tortilla chips, whole grain

            100 Servings

              Weight

              • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
              • 4 lb Tomatillo, fresh, whole, husks removed
              • 4 lb Roma tomatoes, fresh, whole
              • 4 lb Poblano or Anaheim peppers, fresh, whole
              • 4 lb Red bell pepper, fresh, whole
              • 4 lb Onion, mature, large, fresh, whole
              • 4 lb Carrots, fresh, whole
              • 2 oz Jalapeno, fresh, whole
              • 4 oz Garlic, fresh, peeled
              • - - Vegetable Oil
              • 24 lb Reserved chicken cooking water (from step2)
              • ¼ oz Chili flakes
              • 1/10 oz Cayenne pepper, powder
              • 4 oz Cumin, ground
              • 4 oz Chili powder
              • 3 oz Paprika, ground
              • 2 oz Onion powder
              • 2 oz Garlic powder
              • 1 oz Coriander seed, ground
              • 3/10 oz Thyme, dried
              • ½ oz Oregano, dried
              • 2 lb Tomato paste, no salt added
              • - - Salt, kosher
              • 4 oz Apple cider vinegar
              • 4 oz Lime juice, fresh
              • 20 lb Diced tomatoes, canned, no salt added
              • 12 lb 8 oz (Optional) Tortilla chips, whole grain

              Measure

              • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
              • - - Tomatillo, fresh, whole, husks removed
              • - - Roma tomatoes, fresh, whole
              • - - Poblano or Anaheim peppers, fresh, whole
              • - - Red bell pepper, fresh, whole
              • - - Onion, mature, large, fresh, whole
              • - - Carrots, fresh, whole
              • - - Jalapeno, fresh, whole
              • - - Garlic, fresh, peeled
              • 1 cup Vegetable Oil
              • 3 gal Reserved chicken cooking water (from step2)
              • 1 Tbsp 2 tsp Chili flakes
              • 1 tsp Cayenne pepper, powder
              • 1 cup Cumin, ground
              • 1 cup Chili powder
              • ¾ cup Paprika, ground
              • ½ cup Onion powder
              • ¼ cup 2 Tbsp Garlic powder
              • ¼ cup 1 Tbsp Coriander seed, ground
              • ⅛ cup Thyme, dried
              • ½ cup Oregano, dried
              • 3 ½ cups Tomato paste, no salt added
              • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
              • ½ cup Apple cider vinegar
              • ½ cup Lime juice, fresh
              • 3 No. 10 cans Diced tomatoes, canned, no salt added
              • - - (Optional) Tortilla chips, whole grain

              Quantity
               

              50 Servings

                Weight

                • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
                • 2 lb Tomatillo, fresh, whole, husks removed
                • 2 lb Roma tomatoes, fresh, whole
                • 2 lb Poblano or Anaheim peppers, fresh, whole
                • 2 lb Red bell pepper, fresh, whole
                • 2 lb Onion, mature, large, fresh, whole
                • 2 lb Carrots, fresh, whole
                • 1 oz Jalapeno, fresh, whole
                • 2 oz Garlic, fresh, peeled
                • - - Vegetable Oil
                • 12 lb Reserved chicken cooking water (from step2)
                • ⅛ oz Chili flakes
                • 1/20 oz Cayenne pepper, powder
                • 2 oz Cumin, ground
                • 2 oz Chili powder
                • 1 ½ oz Paprika, ground
                • 1 oz Onion powder
                • 1 oz Garlic powder
                • ½ oz Coriander seed, ground
                • 3/20 oz Thyme, dried
                • ¼ oz Oregano, dried
                • 1 lb Tomato paste, no salt added
                • - - Salt, kosher
                • 2 oz Apple cider vinegar
                • 2 oz Lime juice, fresh
                • 10 lb Diced tomatoes, canned, no salt added
                • 6 lb 4 oz (Optional) Tortilla chips, whole grain

                Measure

                • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
                • - - Tomatillo, fresh, whole, husks removed
                • - - Roma tomatoes, fresh, whole
                • - - Poblano or Anaheim peppers, fresh, whole
                • - - Red bell pepper, fresh, whole
                • - - Onion, mature, large, fresh, whole
                • - - Carrots, fresh, whole
                • - - Jalapeno, fresh, whole
                • - - Garlic, fresh, peeled
                • ½ cup Vegetable Oil
                • 1 gal 2 qt Reserved chicken cooking water (from step2)
                • 2 ½ tsp Chili flakes
                • ½ tsp Cayenne pepper, powder
                • ½ cup Cumin, ground
                • ½ cup Chili powder
                • ⅜ cup Paprika, ground
                • ¼ cup Onion powder
                • ⅛ cup 1 Tbsp Garlic powder
                • ⅛ cup 1 ½ tsp Coriander seed, ground
                • 1 Tbsp Thyme, dried
                • ¼ cup Oregano, dried
                • 1 ¾ cups Tomato paste, no salt added
                • 3 Tbsp 1 ¼ tsp Salt, kosher
                • ¼ cup Apple cider vinegar
                • ¼ cup Lime juice, fresh
                • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
                • - - (Optional) Tortilla chips, whole grain

                100 Servings

                  Weight

                  • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
                  • 4 lb Tomatillo, fresh, whole, husks removed
                  • 4 lb Roma tomatoes, fresh, whole
                  • 4 lb Poblano or Anaheim peppers, fresh, whole
                  • 4 lb Red bell pepper, fresh, whole
                  • 4 lb Onion, mature, large, fresh, whole
                  • 4 lb Carrots, fresh, whole
                  • 2 oz Jalapeno, fresh, whole
                  • 4 oz Garlic, fresh, peeled
                  • - - Vegetable Oil
                  • 24 lb Reserved chicken cooking water (from step2)
                  • ¼ oz Chili flakes
                  • 1/10 oz Cayenne pepper, powder
                  • 4 oz Cumin, ground
                  • 4 oz Chili powder
                  • 3 oz Paprika, ground
                  • 2 oz Onion powder
                  • 2 oz Garlic powder
                  • 1 oz Coriander seed, ground
                  • 3/10 oz Thyme, dried
                  • ½ oz Oregano, dried
                  • 2 lb Tomato paste, no salt added
                  • - - Salt, kosher
                  • 4 oz Apple cider vinegar
                  • 4 oz Lime juice, fresh
                  • 20 lb Diced tomatoes, canned, no salt added
                  • 12 lb 8 oz (Optional) Tortilla chips, whole grain

                  Measure

                  • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
                  • - - Tomatillo, fresh, whole, husks removed
                  • - - Roma tomatoes, fresh, whole
                  • - - Poblano or Anaheim peppers, fresh, whole
                  • - - Red bell pepper, fresh, whole
                  • - - Onion, mature, large, fresh, whole
                  • - - Carrots, fresh, whole
                  • - - Jalapeno, fresh, whole
                  • - - Garlic, fresh, peeled
                  • 1 cup Vegetable Oil
                  • 3 gal Reserved chicken cooking water (from step2)
                  • 1 Tbsp 2 tsp Chili flakes
                  • 1 tsp Cayenne pepper, powder
                  • 1 cup Cumin, ground
                  • 1 cup Chili powder
                  • ¾ cup Paprika, ground
                  • ½ cup Onion powder
                  • ¼ cup 2 Tbsp Garlic powder
                  • ¼ cup 1 Tbsp Coriander seed, ground
                  • ⅛ cup Thyme, dried
                  • ½ cup Oregano, dried
                  • 3 ½ cups Tomato paste, no salt added
                  • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
                  • ½ cup Apple cider vinegar
                  • ½ cup Lime juice, fresh
                  • 3 No. 10 cans Diced tomatoes, canned, no salt added
                  • - - (Optional) Tortilla chips, whole grain
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
                    • 2 lb Tomatillo, fresh, whole, husks removed
                    • 2 lb Roma tomatoes, fresh, whole
                    • 2 lb Poblano or Anaheim peppers, fresh, whole
                    • 2 lb Red bell pepper, fresh, whole
                    • 2 lb Onion, mature, large, fresh, whole
                    • 2 lb Carrots, fresh, whole
                    • 1 oz Jalapeno, fresh, whole
                    • 2 oz Garlic, fresh, peeled
                    • - - Vegetable Oil
                    • 12 lb Reserved chicken cooking water (from step2)
                    • ⅛ oz Chili flakes
                    • 1/20 oz Cayenne pepper, powder
                    • 2 oz Cumin, ground
                    • 2 oz Chili powder
                    • 1 ½ oz Paprika, ground
                    • 1 oz Onion powder
                    • 1 oz Garlic powder
                    • ½ oz Coriander seed, ground
                    • 3/20 oz Thyme, dried
                    • ¼ oz Oregano, dried
                    • 1 lb Tomato paste, no salt added
                    • - - Salt, kosher
                    • 2 oz Apple cider vinegar
                    • 2 oz Lime juice, fresh
                    • 10 lb Diced tomatoes, canned, no salt added
                    • 6 lb 4 oz (Optional) Tortilla chips, whole grain

                    Measure

                    • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
                    • - - Tomatillo, fresh, whole, husks removed
                    • - - Roma tomatoes, fresh, whole
                    • - - Poblano or Anaheim peppers, fresh, whole
                    • - - Red bell pepper, fresh, whole
                    • - - Onion, mature, large, fresh, whole
                    • - - Carrots, fresh, whole
                    • - - Jalapeno, fresh, whole
                    • - - Garlic, fresh, peeled
                    • ½ cup Vegetable Oil
                    • 1 gal 2 qt Reserved chicken cooking water (from step2)
                    • 2 ½ tsp Chili flakes
                    • ½ tsp Cayenne pepper, powder
                    • ½ cup Cumin, ground
                    • ½ cup Chili powder
                    • ⅜ cup Paprika, ground
                    • ¼ cup Onion powder
                    • ⅛ cup 1 Tbsp Garlic powder
                    • ⅛ cup 1 ½ tsp Coriander seed, ground
                    • 1 Tbsp Thyme, dried
                    • ¼ cup Oregano, dried
                    • 1 ¾ cups Tomato paste, no salt added
                    • 3 Tbsp 1 ¼ tsp Salt, kosher
                    • ¼ cup Apple cider vinegar
                    • ¼ cup Lime juice, fresh
                    • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
                    • - - (Optional) Tortilla chips, whole grain

                    100 Servings

                      Weight

                      • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
                      • 4 lb Tomatillo, fresh, whole, husks removed
                      • 4 lb Roma tomatoes, fresh, whole
                      • 4 lb Poblano or Anaheim peppers, fresh, whole
                      • 4 lb Red bell pepper, fresh, whole
                      • 4 lb Onion, mature, large, fresh, whole
                      • 4 lb Carrots, fresh, whole
                      • 2 oz Jalapeno, fresh, whole
                      • 4 oz Garlic, fresh, peeled
                      • - - Vegetable Oil
                      • 24 lb Reserved chicken cooking water (from step2)
                      • ¼ oz Chili flakes
                      • 1/10 oz Cayenne pepper, powder
                      • 4 oz Cumin, ground
                      • 4 oz Chili powder
                      • 3 oz Paprika, ground
                      • 2 oz Onion powder
                      • 2 oz Garlic powder
                      • 1 oz Coriander seed, ground
                      • 3/10 oz Thyme, dried
                      • ½ oz Oregano, dried
                      • 2 lb Tomato paste, no salt added
                      • - - Salt, kosher
                      • 4 oz Apple cider vinegar
                      • 4 oz Lime juice, fresh
                      • 20 lb Diced tomatoes, canned, no salt added
                      • 12 lb 8 oz (Optional) Tortilla chips, whole grain

                      Measure

                      • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
                      • - - Tomatillo, fresh, whole, husks removed
                      • - - Roma tomatoes, fresh, whole
                      • - - Poblano or Anaheim peppers, fresh, whole
                      • - - Red bell pepper, fresh, whole
                      • - - Onion, mature, large, fresh, whole
                      • - - Carrots, fresh, whole
                      • - - Jalapeno, fresh, whole
                      • - - Garlic, fresh, peeled
                      • 1 cup Vegetable Oil
                      • 3 gal Reserved chicken cooking water (from step2)
                      • 1 Tbsp 2 tsp Chili flakes
                      • 1 tsp Cayenne pepper, powder
                      • 1 cup Cumin, ground
                      • 1 cup Chili powder
                      • ¾ cup Paprika, ground
                      • ½ cup Onion powder
                      • ¼ cup 2 Tbsp Garlic powder
                      • ¼ cup 1 Tbsp Coriander seed, ground
                      • ⅛ cup Thyme, dried
                      • ½ cup Oregano, dried
                      • 3 ½ cups Tomato paste, no salt added
                      • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
                      • ½ cup Apple cider vinegar
                      • ½ cup Lime juice, fresh
                      • 3 No. 10 cans Diced tomatoes, canned, no salt added
                      • - - (Optional) Tortilla chips, whole grain

                      Quantity
                       

                      50 Servings

                        Weight

                        • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
                        • 2 lb Tomatillo, fresh, whole, husks removed
                        • 2 lb Roma tomatoes, fresh, whole
                        • 2 lb Poblano or Anaheim peppers, fresh, whole
                        • 2 lb Red bell pepper, fresh, whole
                        • 2 lb Onion, mature, large, fresh, whole
                        • 2 lb Carrots, fresh, whole
                        • 1 oz Jalapeno, fresh, whole
                        • 2 oz Garlic, fresh, peeled
                        • - - Vegetable Oil
                        • 12 lb Reserved chicken cooking water (from step2)
                        • ⅛ oz Chili flakes
                        • 1/20 oz Cayenne pepper, powder
                        • 2 oz Cumin, ground
                        • 2 oz Chili powder
                        • 1 ½ oz Paprika, ground
                        • 1 oz Onion powder
                        • 1 oz Garlic powder
                        • ½ oz Coriander seed, ground
                        • 3/20 oz Thyme, dried
                        • ¼ oz Oregano, dried
                        • 1 lb Tomato paste, no salt added
                        • - - Salt, kosher
                        • 2 oz Apple cider vinegar
                        • 2 oz Lime juice, fresh
                        • 10 lb Diced tomatoes, canned, no salt added
                        • 6 lb 4 oz (Optional) Tortilla chips, whole grain

                        Measure

                        • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
                        • - - Tomatillo, fresh, whole, husks removed
                        • - - Roma tomatoes, fresh, whole
                        • - - Poblano or Anaheim peppers, fresh, whole
                        • - - Red bell pepper, fresh, whole
                        • - - Onion, mature, large, fresh, whole
                        • - - Carrots, fresh, whole
                        • - - Jalapeno, fresh, whole
                        • - - Garlic, fresh, peeled
                        • ½ cup Vegetable Oil
                        • 1 gal 2 qt Reserved chicken cooking water (from step2)
                        • 2 ½ tsp Chili flakes
                        • ½ tsp Cayenne pepper, powder
                        • ½ cup Cumin, ground
                        • ½ cup Chili powder
                        • ⅜ cup Paprika, ground
                        • ¼ cup Onion powder
                        • ⅛ cup 1 Tbsp Garlic powder
                        • ⅛ cup 1 ½ tsp Coriander seed, ground
                        • 1 Tbsp Thyme, dried
                        • ¼ cup Oregano, dried
                        • 1 ¾ cups Tomato paste, no salt added
                        • 3 Tbsp 1 ¼ tsp Salt, kosher
                        • ¼ cup Apple cider vinegar
                        • ¼ cup Lime juice, fresh
                        • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
                        • - - (Optional) Tortilla chips, whole grain

                        100 Servings

                          Weight

                          • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
                          • 4 lb Tomatillo, fresh, whole, husks removed
                          • 4 lb Roma tomatoes, fresh, whole
                          • 4 lb Poblano or Anaheim peppers, fresh, whole
                          • 4 lb Red bell pepper, fresh, whole
                          • 4 lb Onion, mature, large, fresh, whole
                          • 4 lb Carrots, fresh, whole
                          • 2 oz Jalapeno, fresh, whole
                          • 4 oz Garlic, fresh, peeled
                          • - - Vegetable Oil
                          • 24 lb Reserved chicken cooking water (from step2)
                          • ¼ oz Chili flakes
                          • 1/10 oz Cayenne pepper, powder
                          • 4 oz Cumin, ground
                          • 4 oz Chili powder
                          • 3 oz Paprika, ground
                          • 2 oz Onion powder
                          • 2 oz Garlic powder
                          • 1 oz Coriander seed, ground
                          • 3/10 oz Thyme, dried
                          • ½ oz Oregano, dried
                          • 2 lb Tomato paste, no salt added
                          • - - Salt, kosher
                          • 4 oz Apple cider vinegar
                          • 4 oz Lime juice, fresh
                          • 20 lb Diced tomatoes, canned, no salt added
                          • 12 lb 8 oz (Optional) Tortilla chips, whole grain

                          Measure

                          • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
                          • - - Tomatillo, fresh, whole, husks removed
                          • - - Roma tomatoes, fresh, whole
                          • - - Poblano or Anaheim peppers, fresh, whole
                          • - - Red bell pepper, fresh, whole
                          • - - Onion, mature, large, fresh, whole
                          • - - Carrots, fresh, whole
                          • - - Jalapeno, fresh, whole
                          • - - Garlic, fresh, peeled
                          • 1 cup Vegetable Oil
                          • 3 gal Reserved chicken cooking water (from step2)
                          • 1 Tbsp 2 tsp Chili flakes
                          • 1 tsp Cayenne pepper, powder
                          • 1 cup Cumin, ground
                          • 1 cup Chili powder
                          • ¾ cup Paprika, ground
                          • ½ cup Onion powder
                          • ¼ cup 2 Tbsp Garlic powder
                          • ¼ cup 1 Tbsp Coriander seed, ground
                          • ⅛ cup Thyme, dried
                          • ½ cup Oregano, dried
                          • 3 ½ cups Tomato paste, no salt added
                          • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
                          • ½ cup Apple cider vinegar
                          • ½ cup Lime juice, fresh
                          • 3 No. 10 cans Diced tomatoes, canned, no salt added
                          • - - (Optional) Tortilla chips, whole grain
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
                            • 2 lb Tomatillo, fresh, whole, husks removed
                            • 2 lb Roma tomatoes, fresh, whole
                            • 2 lb Poblano or Anaheim peppers, fresh, whole
                            • 2 lb Red bell pepper, fresh, whole
                            • 2 lb Onion, mature, large, fresh, whole
                            • 2 lb Carrots, fresh, whole
                            • 1 oz Jalapeno, fresh, whole
                            • 2 oz Garlic, fresh, peeled
                            • - - Vegetable Oil
                            • 12 lb Reserved chicken cooking water (from step2)
                            • ⅛ oz Chili flakes
                            • 1/20 oz Cayenne pepper, powder
                            • 2 oz Cumin, ground
                            • 2 oz Chili powder
                            • 1 ½ oz Paprika, ground
                            • 1 oz Onion powder
                            • 1 oz Garlic powder
                            • ½ oz Coriander seed, ground
                            • 3/20 oz Thyme, dried
                            • ¼ oz Oregano, dried
                            • 1 lb Tomato paste, no salt added
                            • - - Salt, kosher
                            • 2 oz Apple cider vinegar
                            • 2 oz Lime juice, fresh
                            • 10 lb Diced tomatoes, canned, no salt added
                            • 6 lb 4 oz (Optional) Tortilla chips, whole grain

                            Measure

                            • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
                            • - - Tomatillo, fresh, whole, husks removed
                            • - - Roma tomatoes, fresh, whole
                            • - - Poblano or Anaheim peppers, fresh, whole
                            • - - Red bell pepper, fresh, whole
                            • - - Onion, mature, large, fresh, whole
                            • - - Carrots, fresh, whole
                            • - - Jalapeno, fresh, whole
                            • - - Garlic, fresh, peeled
                            • ½ cup Vegetable Oil
                            • 1 gal 2 qt Reserved chicken cooking water (from step2)
                            • 2 ½ tsp Chili flakes
                            • ½ tsp Cayenne pepper, powder
                            • ½ cup Cumin, ground
                            • ½ cup Chili powder
                            • ⅜ cup Paprika, ground
                            • ¼ cup Onion powder
                            • ⅛ cup 1 Tbsp Garlic powder
                            • ⅛ cup 1 ½ tsp Coriander seed, ground
                            • 1 Tbsp Thyme, dried
                            • ¼ cup Oregano, dried
                            • 1 ¾ cups Tomato paste, no salt added
                            • 3 Tbsp 1 ¼ tsp Salt, kosher
                            • ¼ cup Apple cider vinegar
                            • ¼ cup Lime juice, fresh
                            • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
                            • - - (Optional) Tortilla chips, whole grain

                            100 Servings

                              Weight

                              • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
                              • 4 lb Tomatillo, fresh, whole, husks removed
                              • 4 lb Roma tomatoes, fresh, whole
                              • 4 lb Poblano or Anaheim peppers, fresh, whole
                              • 4 lb Red bell pepper, fresh, whole
                              • 4 lb Onion, mature, large, fresh, whole
                              • 4 lb Carrots, fresh, whole
                              • 2 oz Jalapeno, fresh, whole
                              • 4 oz Garlic, fresh, peeled
                              • - - Vegetable Oil
                              • 24 lb Reserved chicken cooking water (from step2)
                              • ¼ oz Chili flakes
                              • 1/10 oz Cayenne pepper, powder
                              • 4 oz Cumin, ground
                              • 4 oz Chili powder
                              • 3 oz Paprika, ground
                              • 2 oz Onion powder
                              • 2 oz Garlic powder
                              • 1 oz Coriander seed, ground
                              • 3/10 oz Thyme, dried
                              • ½ oz Oregano, dried
                              • 2 lb Tomato paste, no salt added
                              • - - Salt, kosher
                              • 4 oz Apple cider vinegar
                              • 4 oz Lime juice, fresh
                              • 20 lb Diced tomatoes, canned, no salt added
                              • 12 lb 8 oz (Optional) Tortilla chips, whole grain

                              Measure

                              • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
                              • - - Tomatillo, fresh, whole, husks removed
                              • - - Roma tomatoes, fresh, whole
                              • - - Poblano or Anaheim peppers, fresh, whole
                              • - - Red bell pepper, fresh, whole
                              • - - Onion, mature, large, fresh, whole
                              • - - Carrots, fresh, whole
                              • - - Jalapeno, fresh, whole
                              • - - Garlic, fresh, peeled
                              • 1 cup Vegetable Oil
                              • 3 gal Reserved chicken cooking water (from step2)
                              • 1 Tbsp 2 tsp Chili flakes
                              • 1 tsp Cayenne pepper, powder
                              • 1 cup Cumin, ground
                              • 1 cup Chili powder
                              • ¾ cup Paprika, ground
                              • ½ cup Onion powder
                              • ¼ cup 2 Tbsp Garlic powder
                              • ¼ cup 1 Tbsp Coriander seed, ground
                              • ⅛ cup Thyme, dried
                              • ½ cup Oregano, dried
                              • 3 ½ cups Tomato paste, no salt added
                              • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
                              • ½ cup Apple cider vinegar
                              • ½ cup Lime juice, fresh
                              • 3 No. 10 cans Diced tomatoes, canned, no salt added
                              • - - (Optional) Tortilla chips, whole grain

                              Quantity
                               

                              50 Servings

                                Weight

                                • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
                                • 2 lb Tomatillo, fresh, whole, husks removed
                                • 2 lb Roma tomatoes, fresh, whole
                                • 2 lb Poblano or Anaheim peppers, fresh, whole
                                • 2 lb Red bell pepper, fresh, whole
                                • 2 lb Onion, mature, large, fresh, whole
                                • 2 lb Carrots, fresh, whole
                                • 1 oz Jalapeno, fresh, whole
                                • 2 oz Garlic, fresh, peeled
                                • - - Vegetable Oil
                                • 12 lb Reserved chicken cooking water (from step2)
                                • ⅛ oz Chili flakes
                                • 1/20 oz Cayenne pepper, powder
                                • 2 oz Cumin, ground
                                • 2 oz Chili powder
                                • 1 ½ oz Paprika, ground
                                • 1 oz Onion powder
                                • 1 oz Garlic powder
                                • ½ oz Coriander seed, ground
                                • 3/20 oz Thyme, dried
                                • ¼ oz Oregano, dried
                                • 1 lb Tomato paste, no salt added
                                • - - Salt, kosher
                                • 2 oz Apple cider vinegar
                                • 2 oz Lime juice, fresh
                                • 10 lb Diced tomatoes, canned, no salt added
                                • 6 lb 4 oz (Optional) Tortilla chips, whole grain

                                Measure

                                • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
                                • - - Tomatillo, fresh, whole, husks removed
                                • - - Roma tomatoes, fresh, whole
                                • - - Poblano or Anaheim peppers, fresh, whole
                                • - - Red bell pepper, fresh, whole
                                • - - Onion, mature, large, fresh, whole
                                • - - Carrots, fresh, whole
                                • - - Jalapeno, fresh, whole
                                • - - Garlic, fresh, peeled
                                • ½ cup Vegetable Oil
                                • 1 gal 2 qt Reserved chicken cooking water (from step2)
                                • 2 ½ tsp Chili flakes
                                • ½ tsp Cayenne pepper, powder
                                • ½ cup Cumin, ground
                                • ½ cup Chili powder
                                • ⅜ cup Paprika, ground
                                • ¼ cup Onion powder
                                • ⅛ cup 1 Tbsp Garlic powder
                                • ⅛ cup 1 ½ tsp Coriander seed, ground
                                • 1 Tbsp Thyme, dried
                                • ¼ cup Oregano, dried
                                • 1 ¾ cups Tomato paste, no salt added
                                • 3 Tbsp 1 ¼ tsp Salt, kosher
                                • ¼ cup Apple cider vinegar
                                • ¼ cup Lime juice, fresh
                                • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
                                • - - (Optional) Tortilla chips, whole grain

                                100 Servings

                                  Weight

                                  • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
                                  • 4 lb Tomatillo, fresh, whole, husks removed
                                  • 4 lb Roma tomatoes, fresh, whole
                                  • 4 lb Poblano or Anaheim peppers, fresh, whole
                                  • 4 lb Red bell pepper, fresh, whole
                                  • 4 lb Onion, mature, large, fresh, whole
                                  • 4 lb Carrots, fresh, whole
                                  • 2 oz Jalapeno, fresh, whole
                                  • 4 oz Garlic, fresh, peeled
                                  • - - Vegetable Oil
                                  • 24 lb Reserved chicken cooking water (from step2)
                                  • ¼ oz Chili flakes
                                  • 1/10 oz Cayenne pepper, powder
                                  • 4 oz Cumin, ground
                                  • 4 oz Chili powder
                                  • 3 oz Paprika, ground
                                  • 2 oz Onion powder
                                  • 2 oz Garlic powder
                                  • 1 oz Coriander seed, ground
                                  • 3/10 oz Thyme, dried
                                  • ½ oz Oregano, dried
                                  • 2 lb Tomato paste, no salt added
                                  • - - Salt, kosher
                                  • 4 oz Apple cider vinegar
                                  • 4 oz Lime juice, fresh
                                  • 20 lb Diced tomatoes, canned, no salt added
                                  • 12 lb 8 oz (Optional) Tortilla chips, whole grain

                                  Measure

                                  • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
                                  • - - Tomatillo, fresh, whole, husks removed
                                  • - - Roma tomatoes, fresh, whole
                                  • - - Poblano or Anaheim peppers, fresh, whole
                                  • - - Red bell pepper, fresh, whole
                                  • - - Onion, mature, large, fresh, whole
                                  • - - Carrots, fresh, whole
                                  • - - Jalapeno, fresh, whole
                                  • - - Garlic, fresh, peeled
                                  • 1 cup Vegetable Oil
                                  • 3 gal Reserved chicken cooking water (from step2)
                                  • 1 Tbsp 2 tsp Chili flakes
                                  • 1 tsp Cayenne pepper, powder
                                  • 1 cup Cumin, ground
                                  • 1 cup Chili powder
                                  • ¾ cup Paprika, ground
                                  • ½ cup Onion powder
                                  • ¼ cup 2 Tbsp Garlic powder
                                  • ¼ cup 1 Tbsp Coriander seed, ground
                                  • ⅛ cup Thyme, dried
                                  • ½ cup Oregano, dried
                                  • 3 ½ cups Tomato paste, no salt added
                                  • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
                                  • ½ cup Apple cider vinegar
                                  • ½ cup Lime juice, fresh
                                  • 3 No. 10 cans Diced tomatoes, canned, no salt added
                                  • - - (Optional) Tortilla chips, whole grain
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
                                    • 2 lb Tomatillo, fresh, whole, husks removed
                                    • 2 lb Roma tomatoes, fresh, whole
                                    • 2 lb Poblano or Anaheim peppers, fresh, whole
                                    • 2 lb Red bell pepper, fresh, whole
                                    • 2 lb Onion, mature, large, fresh, whole
                                    • 2 lb Carrots, fresh, whole
                                    • 1 oz Jalapeno, fresh, whole
                                    • 2 oz Garlic, fresh, peeled
                                    • - - Vegetable Oil
                                    • 12 lb Reserved chicken cooking water (from step2)
                                    • ⅛ oz Chili flakes
                                    • 1/20 oz Cayenne pepper, powder
                                    • 2 oz Cumin, ground
                                    • 2 oz Chili powder
                                    • 1 ½ oz Paprika, ground
                                    • 1 oz Onion powder
                                    • 1 oz Garlic powder
                                    • ½ oz Coriander seed, ground
                                    • 3/20 oz Thyme, dried
                                    • ¼ oz Oregano, dried
                                    • 1 lb Tomato paste, no salt added
                                    • - - Salt, kosher
                                    • 2 oz Apple cider vinegar
                                    • 2 oz Lime juice, fresh
                                    • 10 lb Diced tomatoes, canned, no salt added
                                    • 6 lb 4 oz (Optional) Tortilla chips, whole grain

                                    Measure

                                    • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
                                    • - - Tomatillo, fresh, whole, husks removed
                                    • - - Roma tomatoes, fresh, whole
                                    • - - Poblano or Anaheim peppers, fresh, whole
                                    • - - Red bell pepper, fresh, whole
                                    • - - Onion, mature, large, fresh, whole
                                    • - - Carrots, fresh, whole
                                    • - - Jalapeno, fresh, whole
                                    • - - Garlic, fresh, peeled
                                    • ½ cup Vegetable Oil
                                    • 1 gal 2 qt Reserved chicken cooking water (from step2)
                                    • 2 ½ tsp Chili flakes
                                    • ½ tsp Cayenne pepper, powder
                                    • ½ cup Cumin, ground
                                    • ½ cup Chili powder
                                    • ⅜ cup Paprika, ground
                                    • ¼ cup Onion powder
                                    • ⅛ cup 1 Tbsp Garlic powder
                                    • ⅛ cup 1 ½ tsp Coriander seed, ground
                                    • 1 Tbsp Thyme, dried
                                    • ¼ cup Oregano, dried
                                    • 1 ¾ cups Tomato paste, no salt added
                                    • 3 Tbsp 1 ¼ tsp Salt, kosher
                                    • ¼ cup Apple cider vinegar
                                    • ¼ cup Lime juice, fresh
                                    • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
                                    • - - (Optional) Tortilla chips, whole grain

                                    100 Servings

                                      Weight

                                      • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
                                      • 4 lb Tomatillo, fresh, whole, husks removed
                                      • 4 lb Roma tomatoes, fresh, whole
                                      • 4 lb Poblano or Anaheim peppers, fresh, whole
                                      • 4 lb Red bell pepper, fresh, whole
                                      • 4 lb Onion, mature, large, fresh, whole
                                      • 4 lb Carrots, fresh, whole
                                      • 2 oz Jalapeno, fresh, whole
                                      • 4 oz Garlic, fresh, peeled
                                      • - - Vegetable Oil
                                      • 24 lb Reserved chicken cooking water (from step2)
                                      • ¼ oz Chili flakes
                                      • 1/10 oz Cayenne pepper, powder
                                      • 4 oz Cumin, ground
                                      • 4 oz Chili powder
                                      • 3 oz Paprika, ground
                                      • 2 oz Onion powder
                                      • 2 oz Garlic powder
                                      • 1 oz Coriander seed, ground
                                      • 3/10 oz Thyme, dried
                                      • ½ oz Oregano, dried
                                      • 2 lb Tomato paste, no salt added
                                      • - - Salt, kosher
                                      • 4 oz Apple cider vinegar
                                      • 4 oz Lime juice, fresh
                                      • 20 lb Diced tomatoes, canned, no salt added
                                      • 12 lb 8 oz (Optional) Tortilla chips, whole grain

                                      Measure

                                      • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
                                      • - - Tomatillo, fresh, whole, husks removed
                                      • - - Roma tomatoes, fresh, whole
                                      • - - Poblano or Anaheim peppers, fresh, whole
                                      • - - Red bell pepper, fresh, whole
                                      • - - Onion, mature, large, fresh, whole
                                      • - - Carrots, fresh, whole
                                      • - - Jalapeno, fresh, whole
                                      • - - Garlic, fresh, peeled
                                      • 1 cup Vegetable Oil
                                      • 3 gal Reserved chicken cooking water (from step2)
                                      • 1 Tbsp 2 tsp Chili flakes
                                      • 1 tsp Cayenne pepper, powder
                                      • 1 cup Cumin, ground
                                      • 1 cup Chili powder
                                      • ¾ cup Paprika, ground
                                      • ½ cup Onion powder
                                      • ¼ cup 2 Tbsp Garlic powder
                                      • ¼ cup 1 Tbsp Coriander seed, ground
                                      • ⅛ cup Thyme, dried
                                      • ½ cup Oregano, dried
                                      • 3 ½ cups Tomato paste, no salt added
                                      • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
                                      • ½ cup Apple cider vinegar
                                      • ½ cup Lime juice, fresh
                                      • 3 No. 10 cans Diced tomatoes, canned, no salt added
                                      • - - (Optional) Tortilla chips, whole grain

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 17 lb 6 oz Chicken, whole, fresh, without neck or giblets
                                        • 2 lb Tomatillo, fresh, whole, husks removed
                                        • 2 lb Roma tomatoes, fresh, whole
                                        • 2 lb Poblano or Anaheim peppers, fresh, whole
                                        • 2 lb Red bell pepper, fresh, whole
                                        • 2 lb Onion, mature, large, fresh, whole
                                        • 2 lb Carrots, fresh, whole
                                        • 1 oz Jalapeno, fresh, whole
                                        • 2 oz Garlic, fresh, peeled
                                        • - - Vegetable Oil
                                        • 12 lb Reserved chicken cooking water (from step2)
                                        • ⅛ oz Chili flakes
                                        • 1/20 oz Cayenne pepper, powder
                                        • 2 oz Cumin, ground
                                        • 2 oz Chili powder
                                        • 1 ½ oz Paprika, ground
                                        • 1 oz Onion powder
                                        • 1 oz Garlic powder
                                        • ½ oz Coriander seed, ground
                                        • 3/20 oz Thyme, dried
                                        • ¼ oz Oregano, dried
                                        • 1 lb Tomato paste, no salt added
                                        • - - Salt, kosher
                                        • 2 oz Apple cider vinegar
                                        • 2 oz Lime juice, fresh
                                        • 10 lb Diced tomatoes, canned, no salt added
                                        • 6 lb 4 oz (Optional) Tortilla chips, whole grain

                                        Measure

                                        • About six 3 lb chickens Chicken, whole, fresh, without neck or giblets
                                        • - - Tomatillo, fresh, whole, husks removed
                                        • - - Roma tomatoes, fresh, whole
                                        • - - Poblano or Anaheim peppers, fresh, whole
                                        • - - Red bell pepper, fresh, whole
                                        • - - Onion, mature, large, fresh, whole
                                        • - - Carrots, fresh, whole
                                        • - - Jalapeno, fresh, whole
                                        • - - Garlic, fresh, peeled
                                        • ½ cup Vegetable Oil
                                        • 1 gal 2 qt Reserved chicken cooking water (from step2)
                                        • 2 ½ tsp Chili flakes
                                        • ½ tsp Cayenne pepper, powder
                                        • ½ cup Cumin, ground
                                        • ½ cup Chili powder
                                        • ⅜ cup Paprika, ground
                                        • ¼ cup Onion powder
                                        • ⅛ cup 1 Tbsp Garlic powder
                                        • ⅛ cup 1 ½ tsp Coriander seed, ground
                                        • 1 Tbsp Thyme, dried
                                        • ¼ cup Oregano, dried
                                        • 1 ¾ cups Tomato paste, no salt added
                                        • 3 Tbsp 1 ¼ tsp Salt, kosher
                                        • ¼ cup Apple cider vinegar
                                        • ¼ cup Lime juice, fresh
                                        • 1 ½ No. 10 cans Diced tomatoes, canned, no salt added
                                        • - - (Optional) Tortilla chips, whole grain

                                        100 Servings

                                          Weight

                                          • 34 lb 12 oz Chicken, whole, fresh, without neck or giblets
                                          • 4 lb Tomatillo, fresh, whole, husks removed
                                          • 4 lb Roma tomatoes, fresh, whole
                                          • 4 lb Poblano or Anaheim peppers, fresh, whole
                                          • 4 lb Red bell pepper, fresh, whole
                                          • 4 lb Onion, mature, large, fresh, whole
                                          • 4 lb Carrots, fresh, whole
                                          • 2 oz Jalapeno, fresh, whole
                                          • 4 oz Garlic, fresh, peeled
                                          • - - Vegetable Oil
                                          • 24 lb Reserved chicken cooking water (from step2)
                                          • ¼ oz Chili flakes
                                          • 1/10 oz Cayenne pepper, powder
                                          • 4 oz Cumin, ground
                                          • 4 oz Chili powder
                                          • 3 oz Paprika, ground
                                          • 2 oz Onion powder
                                          • 2 oz Garlic powder
                                          • 1 oz Coriander seed, ground
                                          • 3/10 oz Thyme, dried
                                          • ½ oz Oregano, dried
                                          • 2 lb Tomato paste, no salt added
                                          • - - Salt, kosher
                                          • 4 oz Apple cider vinegar
                                          • 4 oz Lime juice, fresh
                                          • 20 lb Diced tomatoes, canned, no salt added
                                          • 12 lb 8 oz (Optional) Tortilla chips, whole grain

                                          Measure

                                          • About twelve 3 lb chickens Chicken, whole, fresh, without neck or giblets
                                          • - - Tomatillo, fresh, whole, husks removed
                                          • - - Roma tomatoes, fresh, whole
                                          • - - Poblano or Anaheim peppers, fresh, whole
                                          • - - Red bell pepper, fresh, whole
                                          • - - Onion, mature, large, fresh, whole
                                          • - - Carrots, fresh, whole
                                          • - - Jalapeno, fresh, whole
                                          • - - Garlic, fresh, peeled
                                          • 1 cup Vegetable Oil
                                          • 3 gal Reserved chicken cooking water (from step2)
                                          • 1 Tbsp 2 tsp Chili flakes
                                          • 1 tsp Cayenne pepper, powder
                                          • 1 cup Cumin, ground
                                          • 1 cup Chili powder
                                          • ¾ cup Paprika, ground
                                          • ½ cup Onion powder
                                          • ¼ cup 2 Tbsp Garlic powder
                                          • ¼ cup 1 Tbsp Coriander seed, ground
                                          • ⅛ cup Thyme, dried
                                          • ½ cup Oregano, dried
                                          • 3 ½ cups Tomato paste, no salt added
                                          • ¼ cup 2 Tbsp 2 ½ tsp Salt, kosher
                                          • ½ cup Apple cider vinegar
                                          • ½ cup Lime juice, fresh
                                          • 3 No. 10 cans Diced tomatoes, canned, no salt added
                                          • - - (Optional) Tortilla chips, whole grain
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Place whole chickens and 2-3 gal of cold water (enough to submerge chickens) in a 30-qt stock pot or kettle. Bring to a simmer and cook until internal temperature of each chicken reaches 165 °F, approximately 2 hours.
                                            Critical Control Point: Cook chicken to internal temperature of 165 °F for at least 15 seconds
                                          • Remove chickens from cooking water. Reserve cooking water for use in step 12.
                                          • When cool enough to handle, separate meat from bones and skin and shred. Place shredded chicken in 2” full-size hotel pans (12” x 20” x 2”) to cool under refrigeration. Reserve for use in step 17.
                                            Critical Control Point: Place chicken in 2” full-size hotel pans (12” x 20” x 2”) and cool uncovered to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
                                          • Preheat combi oven to 375 °F and 80% humidity.
                                          • Cut tomatillos and Roma tomatoes in half top to bottom.
                                          • Cut all peppers into quarters lengthwise and remove membrane and seeds. Cut each quarter into thirds in the opposite direction to yield approximately 2” x 2” pieces.
                                          • Peel and remove ends of onions. Cut each onion into eights.
                                          • Cut carrots into ½” coins.
                                          • Cut jalapeno into large chunks.
                                          • Trim ends from garlic.
                                          • In a large mixing bowl, toss all trimmed and chopped vegetables in oil. Split oil-coated vegetables evenly between 3 full-size hotel pans. Roast at 375 °F in a combi-oven using 80% humidity/steam for 20 minutes.
                                          • Using a whisk, mix all spices, except salt, into 2 qt of reserved chicken cooking water (from step 2). This prevents spices from clumping. Combine spiced broth with remaining reserved chicken cooking water.
                                          • Preheat combi oven to 325 °F at 100% humidity/steam.
                                          • Combine roasted vegetables from step 11, spiced reserved chicken cooking water from step 12, and tomato paste in a 30-qt stock pot and bring to a simmer for 15 minutes. Using an immersion blender, puree mixture until smooth.
                                          • Add salt, vinegar, and lime juice to soup mixture.
                                          • Stir in diced tomatoes, including liquid. Soup is ready for service.
                                            Critical Control Point: Hold for hot service at 135 °F or higher through service.
                                            Cooling – Pour mixture in 2” full-size hotel pans and cool uncovered to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
                                            Reheat to 165 °F for at least 15 seconds and hold for hot service at 135 °F or higher through service.
                                          • Weigh out reserved shredded chicken from step 3.
                                            For 50 servings, weigh out 6 lb 4 oz of chicken.
                                            For 100 servings, weigh out 12 lb 8 oz of chicken.
                                          • Heat shredded chicken, in 2” full-size hotel pans (12” x 20” x 2”), covered, at 325 °F in a combi oven at 100% humidity/steam.
                                            Critical Control Point: Reheat to 165 °F for at least 15 seconds and hold for hot service at 135 °F or higher through service.
                                            Portion into bowls at service with an 8 oz spoodle or ladle. Add 2 oz heated, shredded chicken portion to each soup.
                                          • Serve with 2 oz of tortilla chips (optional).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Tortilla Soup State (Washington) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 1 cup (8 oz spoodle/ladle) and 2 oz chicken
                                          Calories 173 Calories from Fat 54
                                          % Daily Value*
                                          Total Fat 6g9%
                                          Saturated Fat 1g6%
                                          Cholesterol 41mg14%
                                          Sodium 449mg20%
                                          Potassium 264mg8%
                                          Total Carbohydrate 15g5%
                                          Dietary Fiber 3g13%
                                          Total Sugars 8g9%
                                          Protein 15g30%
                                          Vitamin C 56mg68%
                                          Vitamin D 0IU0%
                                          Calcium 40mg4%
                                          Iron 2mg11%
                                          Added Sugar 0g
                                          Vitamin A 1313mcg
                                          *
                                          *Marketing Guide

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Optional: Serve with whole grain tortilla chips.
                                          Whole chickens are used in this recipe to facilitate Farm to School activities and the use of local ingredients. Whole chickens are often more available from local suppliers than chicken parts.
                                          The roasted vegetables used in this recipe are a medley of late season vegetables that can also be sourced from local farms. The roasted vegetables can be made when these vegetables are plentiful and frozen for later use in this soup throughout the year.
                                          Cooking Process #3: Complex
                                          Yield / Volume
                                          50 Servings:
                                          About 26 lb 4 oz
                                          About 3 full-size (12” x 20” x 2”) and one quarter-size (6” x 10” x 2”) 2” hotel pans
                                          100 Servings:
                                          About 52 lb 8 oz
                                          About 6 full-size (12” x 20” x 2”) and one half-size (12” x 10” x 2”) 2” hotel pans