Chicken Soup for the Egg

BlueSmoke

Just made this today.
Ken[p]Chicken Tortilla Soup
2 chicken breasts, or 4 thighs
3 roma tomatoes
3 jalapenos
1 medium onion
6 Cloves garlic [p]2 cans chicken stock, plus 1 can water
1/4 bunch chopped resh cilantro)
1/2 teaspoon paprika[p]3 tablespoons oil
4 Corn tortillas[p]Avocado -- peeled, seeded & cubed
Cilantro sprigs
Sour cream
Corn tortillas, cut in strips and fried crisp

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Season chicken with salt and pepper. Roast 60 minutes at 200°.
Remove outer layer of onion and, with the garlic, wrap in foil and roast for 60 minutes.
Place tomatoes and jalapenos in foil packets, add 1 tablespoon oil to each, seal and roast for 30 minutes.
Cool vegetables and chop coarsely. (Chop jalapenos fine.)
Remove chicken from bone and cut into cubes.[p]Put chicken stock, water, chicken and chopped vegetables in pot. Add cilantro and paprika and bring to a simmer.[p]Saute tortillas in oil and when cool, cut into half-inch wide strips. Add to pot.[p]Simmer 40 to 50 minutes. Garnish with avocado, sour cream and additional tortilla strips.

Mike in MN

BlueSmoke,
Sounds great! I love soup. In fact, I eat soup for lunch an average of 4-5 days per week. And tortilla soup is a favorite! Reminds me of those Mexican vacations! [p]My only suggestion is to save/use your chicken bones and make your own stock. Way better than the canned stuff, and it's not that big of a job. After a chicken dinner throw all the leftover bones in a pot and boil them. Add whatever makes you smile (from nothing, to the kitchen sink) and strain it when it tastes good. (unless you eat the whole stock pot while you are sampling) Use it or freeze it. I have this on hand in the freezer all the time. I freeze it in 2 cup containers and use it in almost any recipe that calls for water (rice, beans, soups, etc)[p]Mike in MN

BlueSmoke

Mike in MN,
Thanks Mike. My original intention was to use home made stock, till I checked the freezer and found out I'm out. I take the tips when I do wings and turn them into stock, with celery, carrot and parsley, then like you freeze it in 2-cup containers.
Time to make wings. (smilie thingie)[p]Ken

Mike in MN

BlueSmoke,
The chicken bones from egged chicken really work nice. I save all the trimmed stuff too, necks, it goes into baggies and I freeze it till it's soup/broth time...then it all goes into the pot. Leftovers...into the pot. Onions, garlic, celery, spices, herbs....into the pot. Then there's all that sampling of the broth as it cooks....[p]Mike in MN

BlueSmoke

BlueSmoke,
I goofed! When I reformatted this recipe, I accidentally left out[p]8 ounces tomato puree[p]Sorry 'bout that.[p]Ken