Chicken Tortilla Soup
This is a great Recipe and very healthy to boot! I apologize for not having exact measurements as I usually just eyeball it. This will feed probably 8 to 10 people or you can eat it all week!
1 Whole Chicken
2 Bundles of Cilantro
2 Fresh Jalapenos
2 Fresh Serrano Peppers
1 Fresh Poblano Pepper
3 Bell Peppers (1 Red and 2 Green)
3 cloves of garlic (med to large size)
2 Cobs of White Corn (can use yellow)
1 Can of Pinto Beans
1 Can of Black Beans
1 Can of Sliced Tomatoes
Olive Oil (canola is fine too)
Chili Powder / Cayenne Pepper (optional)
1 - Empty cavity of whole chicken, wash thoroughly (leave the skin on)
2 - Put in large pot with water and a little salt, bring to boil and keep for 15 minutes
3 - As the chicken boils you will see a white foam rise and fill the surface. Remote the foam and discard
4 - Reduce heat to simmer and let chicken simmer for 1.5 hours
5 - Let chicken and water cool until you can remove the chicken on to a baking pan or any clean surface
6 - Now you will need to remove the "good" meat from the skins, bones and fat. Tearing into small pieces (shredding) and putting back into the pot with chicken stock. Discard the fat, skin and bones
7 - Chop all peppers and garlic, add to a skillet with some olive oil and cook until it starts to caramelize.
8 - Bring the cold chicken stock and chicken to med/high heatand add the caramelized peppers.
9 - Add the can of diced tomatoes, and 2 teaspoons of cumin and power/pepper if desired.
10 - wash and chop up both bundles of cilantro, add to pot.
11 - Remove corn from cob with knife and add to pot.
11 - Open both cans of beans, drain juice and rinse. Add to pot
12 - Now stir gently and taste the broth. Add salt and cumin if needed or to desired strength
13 - Reduce to Med heat
14 - Put oil in skillet and bring to high heat and chop corn tortillas into strips, cook until crispy
14 - Slice avocadoes
15 - Serve soup with sliced avocadoes, tortillas strips and cheese on top.