Tortilla Soup

Photo by KJ McBrayer

Ingredients

• Chicken bouillon cube
• Whole chicken
• One can of chopped tomatoes
• One chopped green chilli
• One small white onion
• Fresh cilantro/coriander
• Teaspoon chipolte chilli pepper
• 1/2 Teaspoon of paprika
• 1/2 Teaspoon hot chilli powder
• Teaspoon garlic powder
• 1/2 Cup of wild rice
• Tortillas flour or corn
• One ripe avocado

This recipe is one of my favourites for a rainy day in and to clear your head if you have a cold.

Method

CHICKEN AND HOMEMADE STOCK

If you have a slow cooker put the whole chicken in the cooker with enough water to cover the whole chicken.  If not just put it in a large pot on the simmer.  Slow cook for 3 hours.  Drain chicken and save stock from the pot.  Sift out the bones, cartilage, skin and anything you do not want from the chicken. Try to shred the chicken while sifting.  Put chicken and stock back into the pot or slow cooker.

SOUP

Return chicken stock, and chicken to the pot.  Add carrots, onion, green chilli, cilantro, rice and spices to the pot.  Stir in a chicken flavoured bouillon cube for extra depth.  Continue to slow cook for another 2 hours.

GARNISH WITH TORTILLA AND AVOCADO

To prepare the tortillas heat oil over a frying pan.  Toast both sides of the tortilla in the pan.  Slice the tortillas in half then cut into strips.  Serve with sliced fresh avocado and top with toasted tortilla strips.