Ingredients
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good essential olive oil
- Kosher salt and freshly ground pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic clove, chopped
- 2 1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomato plants in puree, crushed
- two to four jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to at least oneOr2 cup chopped fresh cilantro leaves, optional
- 6 (6-inch) fresh white-colored corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 levels F.
Put the chicken breasts skin side on a sheet pan. Rub with essential olive oil. sprinkle with pepper and salt, and roast for 35 to 40 minutes, until done. Once the chicken is awesome enough to deal with, discard your skin and bones, and shred the meat. Cover and hang aside.
Meanwhile, heat 3 tablespoons essential olive oil inside a large pot or Nederlander oven. Add some onions, celery, and carrots and prepare over medium-low heat for ten minutes, or before the onions begin to brown. Add some garlic clove and prepare for thirty seconds. Add some chicken stock. tomato plants using their puree, jalapenos, cumin, coriander, 1 tablespoon salt (with respect to the saltiness from the chicken stock), 1 teaspoon pepper, and also the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and increase the soup. Bring the soup to some boil, then lower heat and simmer for twenty five minutes. Add some shredded chicken and season to taste. Serve the soup hot capped with sliced avocado, a dollop of sour cream. grated Cheddar cheese. and damaged tortilla chips.
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