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This recipe for SOUP- CHICKEN TORTILLA SOUP, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, January 9, 2009


1 whole chicken, or turkey carcass and left over meat
Powdered chicken broth, Like Knorr
1 onion, 2 carrots 2 celery stocks, 1 head of garlic top 1/2 inch cut off, extra papery skin removed .
4 cups salsa fresca, Recipe below, or purchased fresh salsa
2 cans corn, drained
1 small can tomato paste

12 corn tortillas
Shredded jack cheese
Diced avocado
Cilantro, coarse chopped
oil for frying tortilla strips

Cover chicken with about 1 gallon of water add peeled whole onion, carrots, celery and garlic to pot. Bring to a boil and cook over med heat until chicken is very tender and starts to fall off the bone, about 1 hour.
Remove chicken to bowl and let cool, discard carrots, onion and celery, squeeze out the cooked garlic paste and add to the broth. Pick the meat off bones and cut into bite size pieces, return to pot with any juices. Bring broth to a boil, add corn, tomato paste and salsa, add chicken powder to taste . Carefully, a little at a time, THIS IS THE SALT simmer for about 20 minutes. Adjust seasoning.
While chicken simmers cut tortillas into small finger sized strips, deep fry until crisp and drain on paper towels. Store in air tight container.
In a large wide rimmed soup bowl place a small hand full of tortillas, and a few TBL cheese. Ladle hot soup on top of cheese and tortillas to melt the cheese. Top with diced avocado and cilantro. Serve immediately.

SALSA FRESCA, A Mexican Menu main stay
6 large ripe Roma tomatoes diced small
1 large white onion dices small
1-2 bunch chopped cilantro, stems removed
1-2 fresh Serrano or Jalapeno chilies seeded and diced,
Mix all together, salt just before serving




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