Chicken Tortilla Soup

Chicken tortilla soup is my kind of soup – it’s base is a classic broth, but the spices and seasonings give it personality and kick it up a notch.

My family and I are big fans of this and whenever I have a leftover chicken carcass hanging out in my refrigerator, this is the first soup that I think of.

The seasonings are intense and the soup is incredibly filling. Even the kids will enjoy this!

Chicken Tortilla Soup

Ingredients:

• 6-8 c. water
• 1 chicken carcass
• 1 onion, whole
• 5 carrots, whole
• 2 celery stalks, whole
• 3 garlic cloves, whole
• 1-8 oz. can diced tomatoes
• 1-8 oz. can black beans, liquid drained
• 3 ears of corn, kernels removed
• 1 bunch cilantro, cut into strips
• 5-6 corn tortillas
• 1 packet enchilada seasoning mix
• 2 tbs. chili powder
• 2 tbs. cumin
• 1/8 tsp. cayenne pepper, optional
• salt and pepper to taste
• Juice of 1 lemon
• grated cheese, chopped avocado and tortilla chips to garnish

Instructions:

1. In a large stock pot, add the first six ingredients. Simmer on medium-low for 2 hours.
2. Turn off heat and remove vegetables and add to a blender. Blend until liquified and add back to soup.
3. Remove chicken carcass and allow to cool. In the meantime, add can of diced tomatoes, beans, corn, chopped cilantro and corn tortilla strips.
4. When the chicken has cooled, pick off any pieces of meat and add to the soup. Preferably get 2 cups of meat off of the carcass. (If you can’t get that amount, then add a can of chicken meat to the soup.)
5. Add seasonings and lemon juice. Stir well.
6. When ready to serve, add grated cheese and any additional toppings.