Tex-Mex Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Here's the chicken soup cowgirls turn to when they get the blues! Ingredients:
1 (3 lb) whole chickens, rinsed |
water, to cover |
2 tablespoons ground cumin |
3 tablespoons chili powder |
1 large onion, chopped |
3 celery ribs, sliced |
2 large carrots, peeled, quartered, and sliced |
1 garlic clove, chopped |
2 teaspoons dried oregano |
1/4 cup cilantro leaf, chopped, loosely packed |
salt & pepper, to taste |
5 corn tortillas |
1 avocado |
1/2 lb cheddar cheese or 1/2 lb monterey jack cheese |
tortilla chips or fritos corn chips |
chopped fresh cilantro |
diced onion |
Directions:
1. Place the rinsed chicken in a 5-quart soup pot. Cover with water by 2 inches. Add the cumin, chili powder, onion, celery, carrot, garlic, oregano, and cilantro leaves. Bring to a boil and simmer the chicken for 30-45 minutes until tender and done.
2. Remove chicken from the pot and cool slightly. Do not discard broth. While the chicken cools, soak the tortillas in 3 cups of the broth (inside the jar of the blender) for 5 minutes, then purée until smooth.
3. Return the pureed tortillas to the pot and season with salt and pepper.
4. When the chicken is cool enough to handle, remove the skin, bones, and any fatty pieces from the chicken meat. Cut or pull the meat into bite-sized pieces.
5. Add the chicken back to the soup pot with the broth and heat until hot.
6. Peel and seed the avocado, then grate the cheese. Thoroughly wash cilantro and mince; finely dice onions. Ladle the soup into bowl and garnish with the chips, cheese, avocado, cilantro, and onions. Serve and enjoy.
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