Chicken Tortilla Soup

YIELD: 1 gallon

5 oz. low-sodium margarine
1 Tbsp. fresh garlic, chopped
4 oz. celery, fine dice
4 oz. onions, fine dice
4 oz. carrots, 1/8" dice
4 oz. green peppers, 1/8" dice
5 oz. all-purpose flour
1/4 tsp. ground bay leaf
1/4 tsp. whole leaf thyme
1/2 tsp. ground cumin
1/4 tsp. white pepper
1/2 tsp. poultry seasoning
8 oz. pulled chicken
2 oz. chicken base
3/4 tsp. cayenne pepper
2 qts. water
1/8 #10 can pureed tomatoes
2 cups half & half
3 Tbsps. fresh cilantro, chopped
4 oz. triangle tortilla chips

1. Melt margarine in steam kettle. Add garlic, celery, onions, carrots and peppers and saute until tender. Add flour to make roux and cook 10 minutes, sturring occasionally.
2. Add next 10 ingredients and simmer one hour. Add half & half and cilantro, stir to incorporate, then cut off heat. Add chips, pan in #600 half pans, cover and hold in warmer for service. Garnish with 1 Tbsp. crushed tortilla chips per 8-oz. serving.

Recipe Provided By:Executive Chef Mark Dyball, UCLA Medical Center, Los Angeles.