Monday, March 12, 2007

Tortilla Soup

4 chicken breasts, without skin or bones is easiest but works either way

2-3 bay leaves

6 chicken bouillon cubes

8-10 carrots, peeled and diced large

10-12 stalks of celery, cleaned and sliced ½

1 or 2 large Spanish or white onions, diced large

1 bunch of cilantro, leaves only is best, chopped

2-3 cloves of garlic, smashed

1 T cumin

salt, pepper, garlic salt to taste

Boil the chicken in 6 quarts of water with salt, pepper, 2 or 3 bay leaves, until cooked through about 20 minutes. Remove and cool chicken and dice or shred. In the same pan, bring the water back to boil and add bouillon cubes and carrots and cook 5-8 minutes then add celery and onions and cook for 15-20 minutes. Add seasonings and ½ the cilantro and cook for 5 minutes more. Check for flavor, add chicken and rest of the cilantro and serve.

Garnish with:

fried tortilla strips, sliced green onions, grated cheese, diced avocado, diced tomatoes

This is compliments of January! A family fave.

1 comment:

mel said...

This is hands down, the best tortilla soup I've ever had (and I'm not saying that just because it's my mom's)