Saturday, April 23, 2005

Avocado Tortilla Soup


3 1/2 lb. chicken
1 gallon water
1 c. chopped poblano pepper
2 c. chopped tomatoes
1 c. chopped celery
1 c. chopped onion
2 bay leaves
5 cloves chopped garlic
1 c. chopped bell peppers
1/2 tbsp. oregano
2 tbsp. cumin
1 tbsp. chili powder
1 c. chopped cilantro
Salt and pepper to taste

Place the chicken and water in a large pot. Bring to boil. Skim off all the scum and grease. Lower the heat to simmer for 10 minutes and continue to skim off and discard the grease. Turn up the heat and add all the ingredients. Bring to boil and return to simmer for 30 minutes. Lift up the whole chicken and let cool. Peel the skin and discard. Remove all the meat and dice. Adjust the seasoning of the soup.

To serve: Julienne some tortilla and some avocado. Place in a bowl with some diced chicken and ladle the piping hot soup over it. Serve immediately.


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