Tortilla Soup

Okay so this is a recipe my mom gave me it's so awesome we even eat it in the hot Texas Summer days.. But since moving to Fort Drum brings extremely long and freezing Winter this will be sure to make you crave this year round!..

So first off get a whole chicken drop it in a large pot and add in a whole onion (cut that in half) season with some Salt, Pepper, & about a 1/4 of a small bottle of Caldo de Pollo ( you can find this where the Mexican food is at your local grocery store)

Cook the chicken til it's fork tender. Remove it from the broth and take the skin and bones off and shred til it's the way you'll like it. Remove the onion from the broth, and put the chicken aside. Now you're going to toss all your veggies in..

Carrots
Celery
Can of whole tomatoes or 2 fresh tomatoes, pull skin off after cooked mash, stir in..
Cilantro chopped finely
1-2 cloves of garlic
and if you need more salt or pepper or even Caldo De Pollo add it now!


Depending on the amount of veggies depends & size of your pot, cook time will differ, but you want the veggies to be fork tender. While everything is cooking we get corn tortillas and cut them into thin strips and fry them, you will need quite a bit. Let those drain off. Once the soup is done cooking we put the chicken at the bottom of the bowl, then add the tortilla strips and sprinkle some Monterey Jack cheese on top then spoon the soup and veggies into the bowl and then thinly slice some avocado and put it on top usually 3-4 slices is a good amount, if you want you can also garnish with a little bit of cilantro..




Ingredients you will need:
Chicken
Caldo De Pollo
Cilantro
Canned whole tomatoes or 2 fresh
Celery
Carrots
Avacados
Corn Tortillas
Garlic
White Onion
Salt & Pepper
Monterey Jack Cheese