Blue Corn Tortilla Soup
5 lbs chicken—grilled & cubed
1 oz garlic—minced
1 lb Red Onions—diced
1 ½ Yellow Onions—diced
1 lb Bacon—Diced (I cook mine first)
6 Ears corn or 1 10oz bag frozen
2 ½ gallons chicken stock (use paste)
6 jalapenos—seeded & chopped
6 Avocados
7 Tomatoes—chopped (add to soup)
1 Bunch Cilantro—diced (add to soup & some to garnish)
Limes
2 T Cumin
2 T Coriander
Salt & Pepper to taste
Blue Corn Tortilla Chips
The avocados, chips and limes are for after, everything else goes into the soup. The longer it simmers the better it is.
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