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Tortilla Soup with Homemade Chicken Stock

 

What a great idea to use leftover chicken pieces to make a wonderful stock, then use it to make such a delicious and wholesome tortilla soup. The flavour was just amazing, and delivered loads of great flavour.
25

Yield

10

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

 

Ingredients

3 pounds chicken pieces
16 cups water
1 teaspoon celery seeds
1 teaspoon black peppercorns
2 each garlic cloves
peeled
1 pound tomatoes, canned
whole, peeled, undrained
1 each onions
cut into 1/2 inch pieces
1 each green bell peppers
cut into 1/2 inch pieces
3 sprigs cilantro
fresh
½ teaspoon cumin
ground
¼ teaspoon cayenne pepper
*
¼ teaspoon white pepper
ground
*
1 each garlic cloves
minced
10 ounces corn
frozen
4 each scallions, spring or green onions
coarsely chopped
1 x salt
*
1 cup rice
cooked
2 teaspoons parsley leaves
minced
4 ounces tortilla chips
½ pound cheddar cheese
grated

Directions

Combine chicken and water in stockpot.

Add celery seed, peppercorns and garlic tied in cheesecloth.

Cover, bring to a boil, reduce heat and simmer for about 45 minutes.

Remove chicken from broth and let cool.

Strain broth and return to pot.

Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic.

Cover and simmer 30 minutes.

Add corn and green onion.

Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces.

Add salt to taste.

Add the chicken, rice and parsley to the broth, and heat through.

Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 671g (23.7 oz)
Amount per Serving
Calories 57846% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 389mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 93g
Vitamin A 22% Vitamin C 33%
Calcium 26% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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