Ingredients Weight Measure
Chicken stock 5 qts.
Crushed tomatoes, canned 60 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Chicken drummettes 60 pieces
Creole seasoning 1/8 cup
Corn tortillas, 8", cut in 1/4" strips 10 ea.
Poblano peppers 3-1/2 lbs.
Brown mushrooms, sliced 1 lb.
Butter 4 Tbsp.
Lime juice 1/2 cup
Avocado, sliced 6-1/2 lbs.
Fresh limes, sliced 5 ea.
Cilantro sprigs 1 bunch


  1. In large pot, heat chicken stock and crushed tomatoes together. Add TABASCO® Green Jalapeño Pepper Sauce and hold warm.
  2. Place chicken drummettes on cookie sheet and sprinkle with Creole seasoning. Bake in oven at 375°F for 35 minutes or until golden. When cooked, remove from oven and set aside.
  3. Place tortilla strips on cookie sheet and bake until dry in a 250°F oven, mixing occasionally. When done, set aside.
  4. Blacken peppers under broiler or on gas flame. When completely black, scrape skin off, slice peppers into quarters and remove seeds. Set aside.
  5. Sauté mushrooms in butter with lime juice. Set aside.
  6. To assemble soup: In each wide-mouth soup bowl, place 3 drummettes together, 3 avocado slices, and 2 mushroom slices in bottom of bowl. Top with a handful of tortilla strips and 2 pieces pepper. Ladle with 8 oz. chicken/tomato stock. Garnish with 2 lime slices and a cilantro sprig.

Yield: 20 servings