Food Network UK

Nancy's Chicken Tortilla Soup

0

Ingredients

  • 1 whole chickens
  • 1 quarts water
  • 1 teaspoon poultry seasoning
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 chicken bouillon cubes
  • 1 large onions
  • 3 stalks celery
  • 1 green bell peppers
  • 1 red bell peppers
  • 1 yellow bell peppers
  • 1 fresh jalapeno
  • 3 garlic clove
  • 10 ounces Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced tomatoes with green chillies
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin
  • 1.50 teaspoons sugar
  • 1 to taste salt and pepper
  • 0.50 bunch fresh coriander
  • 13 ounces tortilla chips
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup cheddar cheese
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup monterey jack cheese
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Mexican Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend cheese
  • 1 avocados

Use imperial measurements

Method

How to make Nancy's Chicken Tortilla Soup

  • Place chicken pieces is large heavy bottom stock pot and add enough water to cover chicken. Add poultry seasoning, chicken boullion cube, salt, and pepper. Bring to boil and cook until chicken is tender and falls off the bone.
  • Remove chicken and let cool. Skim fat from chicken broth that rises to top of pot and discard (optional).
  • Return broth to a low simmer and add chopped veggies, can diced of tomatoes and green chiles, chili powder, cumin and sugar.
  • Remove cooled chicken from the bone, coarsely chop or shred, and add to broth. Add more salt and pepper to taste and let simmer for about 1 hour.
  • Add cilantro and stir to mix.
  • To serve: Place a hand full of crumbled tortilla chips in bottom of individual serving bowl, ladle soup over tortillas, top with shredded cheese and avocado slices. Garnish with tortilla chips placed around the bowl and fresh cilantro sprig. Enjoy the

(Courtesy of Food.com)