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.
Yield
10 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken pieces
|
|
| 3.8 | l |
water
|
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
black peppercorns
|
|
| 2 | each |
garlic cloves
peeled |
|
| 453.6 | g |
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 |
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
white pepper
ground |
|
| 1 | each |
garlic cloves
minced |
|
| 289 | ml/g |
corn
frozen |
|
| 4 | each |
scallions, spring or green onions
coarsely chopped |
|
| 1 | x |
salt
|
*
|
| 237 | ml |
rice
cooked |
|
| 1E+1 | ml |
parsley leaves
minced |
|
| 115.6 | ml/g |
tortilla chips
|
|
| 226.8 | g |
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.
