Tuesday, March 13, 2012

Chicken Tortilla Soup

I've found Roast Chicken is the gift that keeps on giving.  First night you get roast chicken.  Next day you have chicken sandwiches or perhaps chicken burritos.  From there the possibilities are somewhat endless.  Well on my third day of roast chicken my true love I give to thee.  Chicken tortilla soup.

1 roasted chicken (picked over is fine there's still plenty of meat)
2 quarts of water
1 chopped onion
2-3 minced heads of garlic
1 can chopped tomatoes (if you can fire roasted with chilis even better)
1 teaspoon chili flakes (more or less depending upon how hot you like it)
2 tablespoons worchestershire sauce
1 1/2 cups frozen chopped okra
1 cup frozen corn
4 tablespoons rice vinegar
1 handful rice.

Put the whole chicken carcass in a dutch oven or stew pot. I roast my chicken stuffed with lemon and I'll even toss the lemon in. Cover with water and heat till boiling.  Keep at low boil for 45 minutes or until water resembles broth instead of water.

Remove chicken and set aside broth.  Allow chicken to cool then pull any remaining meat off .  Add meat to broth.  Add remaining ingredients except rice and return to a low boil for approximately 10 minutes.  Add rice and allow to cook for at least another 20 minutes.  This keeps fine (maybe even gets better) on the stove if you keep the heat low.  Salt and pepper to taste and serve in a bowl over tortilla chips.  Garnish with avocado slices or a dollop of sour cream.

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