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Ingredientes
- Chicken Stock
- 2 x sliced onions
- 2 x carrots, sliced
- 2 x ribs celery, sliced
- 1/2 head garlic, cut crosswise and broken into cloves
- 1 x jalapeno pepper, cut into pcs
- 1 x (4 lb) chicken, cut into 10 pcs
- 1 tsp black peppercorns
- 1/2 tsp dry oregano
- 1 x bay leaf
- 2 sprg fresh parsley (optional)
- 8 c. cool water
- 4 tsp kosher salt
- 2 1/2 tsp dry oregano
- 1 tsp onion pwdr
- 1 tsp garlic pwdr
- 1/2 tsp grnd black pepper
- 1/2 tsp grnd cumin
- 1/4 tsp paprika
- 1/4 tsp chili pwdr
- 3 Tbsp. butter or possibly extra virgin olive oil
- 2 c. minced onion (1 medium onion, divided)
- 3 Tbsp. chopped garlic (divided)
- 2 c. sliced carrots (3 medium carrots)
- 1 x (28-oz) can diced tomatoes in juice
- 8 c. chicken stock (see note)
- 2 c. diced green bell peppers (2 medium peppers)
- 2 c. sliced zucchini (2 small zucchini)
- 1 c. sliced ripe olives
- 1/2 c. canned roasted green chilies
- 1 x jalapeno pepper, seeded and chopped
- 2 c. frzn corn
- 1 x (15-oz) can tomato sauce Reserved chicken meat
- 1/4 c. fresh lime juice (2 to 3 limes)
- 8 ounce shredded jack cheese (2 c.)
- 1 bn fresh cilantro, stemmed and minced
- 1 x (15-oz) bag tortilla chips
Direcciones
- To make stock: Preheat oven to 400 degrees.
- Place onions, carrots, celery, garlic and jalapeno pepper on a foil-lined baking pan sprayed with nonstick cooking spray. Place chicken pcs on top of the vegetables and roast for 1 hour, tossing occasionally.
- Remove from oven and place chicken and vegetables in a stockpot with peppercorns, oregano, bay leaf, parsley and water. Bring to a boil, reduce heat and simmer for 30 min.
- Remove chicken from stock. When chicken is cold sufficient to handle, remove meat from skin and bones and chop meat. Chill till ready to use meat.
- Return bones and skin to stockpot and simmer for another 1 1/2 hrs. Strain chicken stock and chill in a shallow pan to cold. When stock has cooled, skim and throw away fat. Stock will keep in the refrigerator for up to 3 days.
- Freeze for longer storage.
- To make seasoning mix: In a small bowl, combine the salt, oregano, onion pwdr, garlic pwdr, black pepper, cumin, paprika and chili pwdr. Stir to mix well.
- To make soup: In a large stockpot, heat the butter or possibly oil over medium heat.
- Add in 1/3 of the onions, 1/3 of the seasoning mix and 2 tsp. garlic. Saute/fry for 3 to 5 min. And another 1/3 of the onions, 1/3 seasoning mix and 2 tsp. garlic. Saute/fry another 3 to 5 min. Add in the remaining 1/3 onion, 1/3 seasoning mix, 2 tsp. garlic, carrots, diced tomatoes and their juice and the chicken broth. Bring to a boil, reduce heat and simmer till the carrots are almost tender, about 5 min.
- Add in the green pepper, zucchini, olives, green chilies, jalapeno pepper, corn and tomato sauce. Bring to a simmer and simmer till the zucchini is tender-crisp, being careful not to overcook vegetables. Add in the reserved chicken and lime juice. Season to taste with the remaining garlic and any additional seasonings desired. Garnish each serving with shredded cheese, cilantro and tortilla chips.
- Note: You can use canned chicken broth in place of homemade stock. Be sure to eliminate the salt and cook about 1 lb. of boneless skinless chicken breasts in the broth for about 20 min. Use this chicken in the recipe. Send name of the restaurant, its address and telephone number, plus your full name, address and daytime telephone number.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 666g | |
| Recipe makes 12 servings | |
| Calories 568 | |
| Calories from Fat 386 | 68% |
| Total Fat 43.01g | 54% |
| Saturated Fat 12.62g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 1486mg | 62% |
| Potassium 848mg | 24% |
| Total Carbs 19.19g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.19g | 5% |
| Protein 28.2g | 45% |
