
- 1 whole orangic or free ranged chicken
- 3-4 Plum Tomatoes, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 tablespoons tomato paste
- 1 teaspoon thyme or 1-2 springs fresh
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried rosemary or 1-2 springs fresh
- 1 teaspoon Cajun spice for chicken
- 1 teaspoon sea or kosher salt
- 1 teaspoon grounded pepper
- 2 garlic cloves
- 8-12 cups filerted or distilled water
- 1-2 cups cheddar cheese or pepper jack or mix of the two
- 2 tablespoons cilintaro, coasely chopped
- 1-2 avocados
- 1 Bag of restaurant style tortilla chips
- 1-2 tablespoons sherry or white wine (optional)
- Rinse inside and out the whole chicken with cool water.
- In a large stock pot, place whole chicken. With the exception of the cilintaro, add all vegetables, paste, spices, and herbs. Add wine if using.
- Add water until you fill the pot to the top.
Cook chicken in large stock pot - Bring to a boil. Then reduce to a simmer for 3 hours. Flip the bird at the halfway point (@ 1-1/2 hours).
- Remove bird. Cool slightly. Cut into pieces (legs, wings, breast, etc.).
- Skin and debone the breasts. Cut breast meat into cubes.
- In a soup bowl, add at least 1/4 cup cheese. With your clean hands, crumble a handful of tortilla chips into the bowl. Then add a handful of cubed chicken into the bottom of the bowl.
Crumble tortilla chips & cheese into bowl - Into the soup bowl, laddle hot soup. Top with some cilintaro.
Serve with avocado and cilantro - Peel and slice the avocado. Add some avocado slices to the top of the soup.
- When eating, stir up chips and cheese with your soup spoon.
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