Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: I whole chicken
2 stalks celery cut in 3 inch pieces
2 carrots, cut in 3 inch pieces
1 onion, halved
1 bay leaf
6 peppercorns
2 T ground cumin
1 large yellow onion
1 green pepper
1 red pepper
1 clove garlic, minced
1 jalepeno, seeded and chopped
1 can fire roasted tomatoes
cilantro, chopped
limes, quartered
tortilla chips
grated cheese to
avocado, diced
sour cream (optional)
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Directions: |
Directions:
Wash the chicken and remove the giblets and neck. Rinse in cool water and put in a large stockpot. Cover with water. Add celery, carrots, onion halves,bay leaf and peppercorns. Bring the water to a boil and let it gently simmer for one hour. Carefully remove chicken from the pot and set on a platter to cool. Shred with 2 forks, or your fingers when cool enough to handle.
Heat 2 T olive oil in a new pot. Add cumin and heat until fragrant. Saute the onions, peppers, and jalepeno until soft. Place a large strainer over the pot and ladle or pour the poaching liquid (aka "liquid gold") over the vegetables. Add the shredded chicken and the diced tomatoes. Let it gently simmer until heated through. Toss in the chopped cilantro, and give it a quick stir.
To serve, dish up some soup and top with a squeeze of lime juice, tortilla chips, grated cheese, sour cream? and avocado.
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: *I don't add tortilla chips until I serve because my family doesn't prefer the soggy results. Do what you want.
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