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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Poultry Vegetables Mexican Winter Chowders Chicken Stove Top Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Meat Peppers Tomatoes Equipment 4 Hours Or Less

Chiapas Chicken Tortilla Soup

Got this from our paper, it tastes wonderful. Recipe is adapted from white dog cafe cookbook" by judy wicks and kevin von klause"

Steps

Combine the chicken thighs , chopped onion , garlic cloves , halved jalapeno , whole cilantro stems , celery , carrot and water in a medium saucepan.
Bring to a boil over high heat.
Reduce the heat to low and simmer gently for 1 hour.
Strain the stock , reserving the cooking liquid and the chicken thighs separately.
Discard the other solids.
When the chicken thighs are cool enough to handle , remove the meat.
Dice and reserve it.
Heat the olive oil in a large nonreactive saucepan set over medium heat until it ripples.
Add the minced onion and cook until translucent , about 5 minutes.
Add the minced garlic and minced jalapeno and cook for 3 minutes.
Add the tortillas , chili powder , cumin and oregano , and cook for 1 minute.
Stir in the chopped tomatoes and 3 1 / 2 cups of the reserved chicken broth.
Reduce the heat to low and simmer until the tortillas have dissolved and the soup has thickened , about 30 minutes.
Add the diced chicken.
If the soup looks too thick , add.

Ingredients

chicken thigh, yellow onion, garlic cloves, jalapeno peppers, fresh cilantro, celery rib, carrot, water, olive oil, garlic, corn tortillas, chili powder, ground cumin, dried oregano leaves, fresh tomatoes, lime, juice of, salt