Five-Star Restaurant'S Chicken Tortilla Soup

• Stock
• 10 quarts water
• 1 chicken (whole or cut-up)
• 1 (6 ounce) can tomato paste
• 1 head garlic, unpeeled and halved
• 1 large onion, unpeeled and quartered
• 1 bunch cilantro
• salt and pepper
• Soup
• 1 tablespoon vegetable oil
• 1 head garlic, minced
• 1 large onion, chopped
• 3 -4 serrano peppers, seeded and minced
• 2 chipotle chiles in adobo, minced
• 16 corn tortillas, cut up into pieces (thickness of soup depends on this)
• 3 ounces tomato paste
• 2 -4 ounces fresh lemon juice, to taste
• 1 dash sugar

1. Stock: Use a 16 quart stock pot and bring everything to boil.
2. Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
3. Drain and reserve broth only.
4. Save chicken for another use or you can shred it and put it into the soup.
5. Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
6. Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
7. Cook until the tortillas are dissolved.
8. Use a blender and blend the soup when it's cooled.
9. Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.

stock, water, chicken, tomato paste, garlic, onion, cilantro, salt, vegetable oil, garlic, onion, chiles, corn tortillas, tomato paste, sugar

Taken from www.food.com/recipe/five-star-restaurants-chicken-tortilla-soup-77076 (may not work)