Directions:
- For Stock.
- Chop carcass into pieces.
- In a large saucepan heat 1 tablespoon oil over medium heat.
- Add carcass and cook, stirring often, until well browned. ( I like to use the carcass of a roasted chicken, which I keep in my freezer for making stocks and soups)).
- Add remaining oil with onions,carrots and celery.
- Cook, stirring frequently, until vegetables are golden brown; pour off oil.
- Add thyme,parsley,bay leaf and peppercorns.
- Stir to blend and add water to cover.
- Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups.
- Line a bowl with an extra fine sieve(preferably a chinois) and pour in mixture, pushing solids with a wooden spoon to extract as much liquid as possible.( A sieve lined with cheesecloth works great!).
- Discard solids and skim off surface fat.
- Refrigerate, tightly sealed, for no more than 2 days, or freeze in small batches for easy use for up to 3 months.
- For Soup.
- Heat oil in a large saucepan over medium heat.
- Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft.
- Add onion and fresh tomato puree and bring to a boil.
- Add cumin,chili powder,bay leaves,canned tomato pure'e and chicken stock.
- Bring to a boil again, then reduce heat to simmer.
- Add salt and cayenne pepper to taste and cook,stirring frequently, for 30 minutes.
- Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls.
- Garnish each bowl with an equal portion of chicken breast,avocado shredded cheese, and crisp tortilla strips.
- Serve immediately.
- Soup may be prepared 1 day ahead and gently reheated before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.55 Kcal (915 kJ) | ||
| Calories from fat | 139.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.49g | 24% | |
|---|---|---|---|
| Cholesterol | 13.2mg | 4% | |
| Sodium | 132.81mg | 6% | |
| Potassium | 353.05mg | 8% | |
| Total Carbs | 16.46g | 5% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 10.5mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 139.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 83.45 Kcal (349 kJ) | ||
| Calories from fat | 53.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 24% | |
|---|---|---|---|
| Cholesterol | 5.04mg | 4% | |
| Sodium | 50.71mg | 6% | |
| Potassium | 134.8mg | 8% | |
| Total Carbs | 6.29g | 5% | |
| Sugars | 1.34g | 14% | |
| Dietary Fiber | 1.59g | 17% | |
| Protein | 2.15g | 11% | |
| Vitamin C | 4mg | 18% | |
| Iron | 0.4mg | 6% | |
| Calcium | 53.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
The Mansion's Chicken Tortilla Soup
Corn oil, Corn tortillas, coarsely chopped and 15 more.. -
Dutch Meatball Soup
Onion, chopped, Head green cabbage, Carrots, chopped and 11 more.. -
Oxtail Soup
Oxtails, split into 1-inch pieces, Butter and 12 more.. -
Rosemary-Orange Roasted Chicken
Butter, softened and 20 more.. -
Crock Pot Beef Stew
Beef stew meat, cubed, Onion, chunks, Potatoes, chunks and 8 more.. -
Mixed Greens Chowder
Chicken broth (or use homemade chicken stock) and 14 more.. -
Greek Lentils
Olive oil, Onion, Hunts tomato sauce, Carrots and 6 more.. -
Mixed Greens Chowder
Chicken broth, Fresh mustard greens, chopped and 13 more.. -
Simple Vegetable Stock
Whole garlic head, Water, Onion, Leek, Carrot, Celery and 6 more.. -
Pantry Clearing Chili Bean Soup
Onion, chopped, Green pepper, chopped and 15 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
