Ingredients:
1 whole chickens, cut up
2 tablespoons olive oil
1 large onions
3 stalks celery ( with tops)
3 carrots
salt and pepper
1 (14 ounce) cans crushed tomatoes
2 garlic cloves, chopped
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon thyme
1 teaspoon coriander
1 -2 fresh jalapenos, seeded and chopped
corn tortilla strips, deep fried
shredded cheese
chopped cilantro
sour cream
avocados, sliced
Directions:
In a large pot (5+ quart), lightly sear chicken pieces (w/ skin) in olive oil, 1-2 minutes on each side.
Salt and pepper lightly.
Add diced onion, celery and carrots.
Cover with water and bring to a boil.
After first 5 minutes of boiling skim off foam and excess oil.
Cover and simmer for 1 hour.
In medium sauce pan, combine tomatoes, garlic, cumin, oregano, thyme, coriander and jalapenos.
Cover and simmer for 20 minutes.
Remove from heat and allow to cool while chicken cooks.
Remove chicken from pot and set aside to cool.
Remove celery, onion and carrots from stock and add to tomato mixture.
Puree vegetable mixture in a blender or food processor.
Add puree to chicken stock.
Salt and Pepper to taste.
Simmer covered for 1 hour stirring occasionally.
Shred chicken and add to bottom of soup bowls.
Add soup and top with condiments.
Servings: 8-10
Time preparation: 60 min.
Time total: 150 min.