 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 68 |
|
A little spice with a lot of body and big taste Ingredients:
family recipe from the 1860's used in el chapparel for over 50 years. |
1 whole chicken |
half a bunch of fresh celery |
one minced fresh onion |
3 tablespoons of olive oil |
1 .5 cups of long grain rice |
3 cups of water |
2 tablespoons of cumin |
2 teaspoons of worcestershire sauce |
2 small fresh jalapenos or heat to taste |
1 tablespoon of freshly pressed garlic |
4 cups of freshly chopped tomatoes |
4 fresh pablano peppers minced for flavor not spice |
2.5 cups of white corn fresh from the cob |
3 corn tortillas, home made if pos. to make strips of chips or just buy tortilla chips. |
1/4 cup of freshly chopped cilantro |
1.5 cups of sharp cheddar |
1 small ripe avacado sliced in to quarter moons |
2 freshly juiced limes |
salt and pepper to taste |
2 bay leaves |
2 habaneros chopped for the biggest heat lovers. don not add if you don't like spice. |
Directions:
1. 1. Boil a whole chicken. Reserve broth for soup stock.
2. 2. De-bone chicken.
3. 3. Heat a skillet on medium-high and add 3 tablespoons of oil along with the 11/2 cups long grain rice. Sprinkle rice with salt, Stir constantly until rice is browned. Then add 3 cups of water cover and simmer for 20 minutes. Do not add to soup stock. Set aside.
4. 4. Return de-boned chicken to soup stock. Add onion, garlic, cilantro, cumin, jalapenos, bay leaves, habaneros, Worcestershire sauce, lime juice, and diced tomatoes. Simmer for one hour.
5. 5. Serve the soup over the tortilla strips, , avocado slices, and rice in individual bowls with shredded cheddar cheese on top.
|
|