My next "Monastery Impossible" challenge (filling in for a monastery cook on vacation--3 meals down, 4-5 more to go) is Chicken Tortilla Soup. Want to make a large batch because I think they don't have anything planned to eat the next day but don't want to ask me for yet another meal. I also want to make chicken enchiladas for us at home.
Most of my recipe books just poach a few chicken breasts, but if I want a lot of chicken, should I do a couple chickens? 1 chicken? I'm not a very good judge at amounts since I've only cooked for 2 for the past 20 years. There will be 7 monks this time around, but again, want to give them 2 days' worth. And this will be their main course.
Another question: I may give them the soup early on in the day to reheat for themselves later. Wondering how to handle the chopped avocado garnish: any way to keep it fresh and green if I do it myself, or do I have to ask them to do it?
Would you cheat and serve tortilla chips with it or make your own strips? Will they stay crisp if I make them the day before and keep in a ziploc bag?