December 03, 2016
It's one of my favorite things to make and my hubby begs for it when the weather starts to cool down. This recipe is so authentic tasting with a rich bone broth that really blows any restaurant version out of the water. Not to mention, when your sick and need soup this is my go-to! The spice clears those sinus' out and the bone broth is so rich in nutrients to aid in feeling better!
1 • Raw whole chicken (smallish size)
2 • White Onions (diced)
5 • Carrots (chopped)
5 • Stalks of Celery (chopped)
3 • Cloves Garlic (minced)
1 • Bunch Cilantro (loosely chopped)
1 • Serrano Pepper - seeded and finely diced. (omit if you do not want it SUPER Spicy). I omit now that i have kids :)
3tsp. Cumin (or more to taste)
4 • Chicken bouillon cubes
2 • 28oz cans of Rotel tomatoes - original (or mild if you want less heat)
1 • Can Corn
4-5 white corn tortillas (torn/cut ~ 1/2 in strips)
Boil whole raw chicken in big stock pot about 1/2 full of water (you'll want your water to cover the chicken) along with ends of carrots, celery, onions and minced garlic and bouillon cubes (this makes the base/stock of the soup). add 1 tsp salt and 1/2 tsp pepper. When chicken is done remove to cutting board to cool. meanwhile - spoon out veggie ends and dispose. Then add all chopped veggies (except cilantro) to pot of broth and simmer.
Add cumin, Rotel tomatoes, Serrano peppers and corn. De-bone chicken and shred/cut into bite size pieces. Add chicken back to pot. Add torn tortillas peices.
Simmer for about 20min or until tortillas have disolved and veggies are tender. Stir in cilantro at the end. Sometimes, before I add the cilantro, I skim the top of the soup with a spoon if there looks like there's quite a bit of fat.
