Ingredients: |
Ingredients: 1 whole frying chicken
6 qt. water
2 large white onions, chopped
heart of celery, chopped
1 small can of tomato paste
1 can of crushed tomatoes
1 can of black beans
6 tbsp ground cumin
2 tsp ground red pepper
2 tbsp ground coriander
4 crushed garlic cloves
¼ cup of salt
5 tsp olive oil
1 - 2 Sliced avocado
Garnish: chopped cilantro, tortilla slicees and shredded cheese
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Directions: |
Directions:Clean the chicken and boil it in 6 quarts of water using a large stock pot with about 1/4 cup of salt and chopped onions. Boil the chicken until its falling apart about 1½ hours, skimming the fat from the surface.
Remove chicken and reserve water broth and straining onions. Debone and pick the chicken. Chop the meat.
In the same sauce pan take the onions and lightly fry them in about 5 tsp of olive oil add 1 can of tomato paste about 6 tbsp of cumin, 2 tsp red pepper and 2 tablespoon of coriander. Fry well about 3 minutes. Slowly add chicken stock reserve, stirring in about 1 cup at a time and cooking down for 20 minutes. Do that twice and add reminder of chicken stock. Add chopped chicken. If your pot is NOT full I would add more chicken broth (store bought is fine). Add can of crushed tomatoes and black beans. Simmer 60 minutes.
Slice the tortillas and fry them. Drain and dry the oil
Ladle soup into bowls, and garnish with tortilla slices, avocado, cheese and cilantro |
This recipe for Chicken Tortilla Soup is from