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Name: Mexican Tortilla Chicken Soup
Prep time: 35 min
Total time: 2 h 5 min
Yield: 4
Cuisine: not set
Ingredients: 2 tablespoons Extra virgin olive oil; 2 medium White onion diced; 2 Garlic cloves minced; 2 Jalapenos seeded and minced; 3 medium Ripe tomatoes chopped; 1 quart Chicken Stock recipe follows; Salt and freshly ground black pepper; Canola Oil for pan frying; 8 Corn tortillas cut into 1/8-inch-thick strips; 1 1/2 cups Cooked chicken shredded; 2 avocados halved, pitted, peeled, and diced; 1 cup Jack cheese shredded, optional; 1/2 cup Fresh cilantro leaves coarsely chopped for garnish; 1 lime cut in wedges, for serving

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INGREDIENTS

2 tablespoons Extra virgin olive oil
2 medium White onion ; diced
2 Garlic cloves ; minced
2 Jalapenos ; seeded and minced
3 medium Ripe tomatoes ; chopped
1 quart Chicken Stock ; recipe follows
Salt and freshly ground black pepper
Canola Oil ; for pan frying
8 Corn tortillas ; cut into 1/8-inch-thick strips
1 1/2 cups Cooked chicken ; shredded
2 avocados ; halved, pitted, peeled, and diced
1 cup Jack cheese ; shredded, optional
1/2 cup Fresh cilantro leaves ; coarsely chopped for garnish
1 lime ; cut in wedges, for serving

Servings

INSTRUCTIONS

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.

Chicken Stock:

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

container.

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

NOTES

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Mexican Tortilla Chicken Soup

2 tablespoons Extra virgin olive oil 
2 medium White onion diced
2  Garlic cloves minced
2  Jalapenos seeded and minced
3 medium Ripe tomatoes chopped
1 quart Chicken Stock recipe follows
  Salt and freshly ground black pepper  
  Canola Oil for pan frying
8  Corn tortillas  cut into 1/8-inch-thick strips
1 1/2 cups Cooked chicken shredded
2  avocados halved, pitted, peeled, and diced 
1 cup  Jack cheese shredded, optional
1/2 cup  Fresh cilantro leaves coarsely chopped for garnish
1  lime  cut in wedges, for serving

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.

Chicken Stock:
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
container.

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

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Nutrition

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Serving Size: 1 Serving (859g)
Recipe Makes: 4 Servings

Calories: 656
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 656

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