Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil.
Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes
until the vegetables are cooked down and pulpy. Pour in the stock, season with
salt and pepper, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When
the oil begins to smoke, add the tortilla strips in batches and fry until they are
crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt
while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top
of each. Top with the diced avocado and fried tortilla strips (and cheese if
using). Garnish with cilantro and serve with lime wedges.
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in
only enough cold water to cover (about 3 quarts); too much will make the broth
taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to
slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to
1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any
impurities that rise to the surface; add a little more water if necessary to keep
the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to
handle, discard the skin and bones; hand-shred the meat into a storage
Carefully strain the stock through a fine sieve into another pot to remove the
vegetable solids. Use the stock immediately or if you plan on storing it, place the
pot in a sink full of ice water and stir to cool down the stock. Cover and
refrigerate for up to one week or freeze.
Yield: 2 quarts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (859g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 295 (45%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 60.6mg||19 %|
|Sodium 1350.5mg||47 %|
|Potassium 1534.8mg||40 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 48.7g|
|Protein 33.3g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 656
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