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El Paso Bar-B-Que Company Southwest Grilled Chicken Soup
8 large red bell peppers
8 large green bell peppers
3 cans chicken broth (46 oz. size)
1/2 C. corn starch
1 C. cold water
1 lb. butter
1 C. all purpose flour
1 qt. red onions, chopped 1/4" x 1/4"
2 T. garlic, minced
2 T. jalape�os, minced, without seeds
2 T. salt
2 T. coarse ground black pepper
2 t. white pepper
2 t. cumin, ground
2 qt. corn kernels
40 oz. grilled chicken breast, cubed 1/2" x 1/2"
1/2 C. cilantro, freshly chopped
1/2 C. lime juice
Submerge peppers in a deep fryer for about 2 minutes. When ready, the skin on
the peppers will be blistered. Place pepper in an airtight container and allow
them to steam in their own heat for about 10 minutes. Under running water,
remove the skins, cores, seeds and ribs. Cut into 1/2" squares. Set aside.
In a large pot, heat chicken broth to a temperature of 160�F. In a separate
container, mix corn starch and water. Slowly whisk the mixture into the chicken
broth and bring temperature to 180�F. In a small saucepan, melt butter and add
flour to make a thin roux. Slowly whisk the roux into the chicken broth. Keep
temperature at 180�F.
Add the red onions, garlic, jalape�os, salt, black pepper, white pepper, cumin,
corn and peppers. Maintain temperature at 180�F for 4 minutes. Reduce heat to
low and simmer for another 5 minutes.
Grill chicken breast and cut into 1/2" cubes. Add chicken, cilantro and lime
juice to simmering soup. Cook until just heated through.
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