Description
I developed this recipe after trying many varieties of tortilla soups in numerous mexican restaurants around town (austin, tx). I just couldn't find what i was looking for, so i made this up myself. It is my most requested dish from family and friends. I always make a batch when someone is under the weather and it has replaced chicken noodle as our ultimate comfort soup. Hope you enjoy!
Ingredients
- Whole Chicken
- Water
- Poultry Seasoning
- Salt
- Pepper
- Chicken Bouillon Cube
- Onion
- Celery
- Green Bell Pepper
- Red Bell Pepper
- Yellow Bell Pepper
- Fresh Jalapeno
- Garlic Cloves
- Diced Tomatoes With Green Chilies
- Chili Powder
- Ground Cumin
- Sugar
- Salt And Pepper
- Fresh Cilantro
- Tortilla Chips
- Cheddar Cheese
- Avocado
Instructions
- Place chicken pieces is large heavy bottom stock pot and add enough water to cover chicken
- Add poultry seasoning, chicken boullion cube, salt, and pepper
- Bring to boil and cook until chicken is tender and falls off the bone
- Remove chicken and let cool
- Skim fat from chicken broth that rises to top of pot and discard
- Return broth to a low simmer and add chopped veggies, can diced of tomatoes and green chiles, chili powder, cumin and sugar
- Remove cooled chicken from the bone, coarsely chop or shred, and add to broth
- Add more salt and pepper to taste and let simmer for about 1 hour
- Add cilantro and stir to mix
- To serve: place a hand full of crumbled tortilla chips in bottom of individual serving bowl, ladle soup over tortillas, top with shredded cheese and avocado slices
- Garnish with tortilla chips placed around the bowl and fresh cilantro sprig
- Enjoy the comforting flavors of this delicious soup!