Tortilla Soup Recipe

Ingredients

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• For the Stock: shopping list
• · 1 (4 to 5 pound) whole chicken rinsed (innards removed) shopping list
• · salt shopping list
• · 1 large onion, chopped shopping list
• · 1 cup medium diced carrots shopping list
• · 1 cup medium diced celery shopping list
• · 4 cloves garlic shopping list
• · 2 bay leaves shopping list
• · 1 teaspoon crushed red pepper  (we used 1/2 teaspoon and it was enough for us) shopping list
• · 8 cups water shopping list
• season the chicken with salt. Place in a large stock pot and add the remaining ingredients. season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Cut the chicken into bite size chunks. Set aside. shopping list
• · For the Soup shopping list
• · 8 (7-inch) corn tortillas, or more if desired shopping list
• · vegetable oil, for frying shopping list
• · 2 cups chopped sweet onions shopping list
• · salt shopping list
• · Freshly ground black pepper shopping list
• · 1 teaspoon dried oregano leaves shopping list
• · 1 tablespoon chopped or pressed garlic shopping list
• · 1 bay leaf shopping list
• · 1 jalapeno, seeded and minced shopping list
• · 2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas) shopping list
• · 1 cup of carrots peeled and sliced kind of thin for quick cooking shopping list
• · 1 small zucchini, washed and sliced shopping list
• · 1/4 cup chopped fresh cilantro leaves, if desired shopping list
• In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. season with salt and pepper. Saute for 2 minutes. Stir in the reserved chicken stock and sliced carrots, bring to a boil. Reduce the heat to medium low and simmer for 20 minutes or till carrots are almost tender. And zucchini, cook for 10 minutes. Re-season the soup if desired. shopping list
• Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes.  shopping list
• Preheat oil in fryer or or deep saucepan. Cut the tortillas in half and thinly slice. Fry tortillas in batches, until golden brown. Remove and drain on paper towels. season with salt and set aside. shopping list
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