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Categories:
whole chickens water ground cumin chili powder onion celery carrots garlic oregano cilantro leaf salt corn tortillas avocado Cheddar cheese tortilla chips fresh cilantro onion
Viewed: 62 - Published at: a year agoIngredients
- 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
- 14 cup cilantro leaf, chopped, loosely packed
- salt & pepper, to taste
- 5 corn tortillas
- 1 avocado
- 12 lb cheddar cheese or 12 lb monterey jack cheese
- tortilla chips or Fritos corn chips
- chopped fresh cilantro
- diced onion
Method
- 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.
- 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 puree until smooth.
- Return the pureed tortillas to the pot and season with salt and pepper.
- 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.
- Add the chicken back to the soup pot with the broth and heat until hot.
- 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.
