Place chicken and stock veggies in crockpot with seasonings. No need to cut the veggies fancy, you will be throwing them away. Cover w/water and cook on low for 6 hours.
Remove chicken and veggies from crockpot. Discard veggies. Let chicken cool. Then debone. Dispose of bones and skin. Coarsely shred chicken and return to stock. Refrigerate overnight.
Remove broth and chicken once chilled and fat congealed. Scrape fat off broth, and discard.
Chop all your veggies.
Add your veggies to broth and cook on low 2 hours.
After 2 hours, taste. Add spices to taste. I added oregano, salt, pepper, red chili flakes and 1 Tablespoon Knorr Chicken Consommé. Stir and continue to cook 1 hour.
Slice fresh corn tortillas into strips. Salt lightly and place under low broiler, tossing until desired crispiness.
This is how I like mine.
Get your garnishes ready. I chop my cilantro and onion together. Quarter my limes. Use tomatillo salsa (also a recipe on my Snapguide) and use sliced avocados.
Garnish your soup to taste and add your tortilla strips on top. ENJOY!!! If you're looking for more yummy and HEALTHY recipes and tips, follow me on Facebook: www.facebook.com/MorphWithMichelle
- FOR BROTH
- 3 lbs chicken
- 1 white onion
- 1 bunch cilantro
- 2 large carrots
- 2 celery stalks
- 4 cloves garlic
- 1 bay leaf
- Salt and pepper (i use peppercorns)
- FOR SOUP
- Broth from above plus 2 boxes chicken stock
- Chicken from above
- 1 zucchini or Mexican squash (sliced)
- 1 yellow squash (sliced)
- 8 ounces baby bells (sliced in rings)
- 6 Roma Tomatoes (diced)
- 1 Large Carrot (sliced)
- chopped onion
- Chopped cilantro
- Lime (quartered)
- Avocado (sliced)
- Tortilla strips
San Diego, CA