Its March up in here around Los Angeles and while my skin and body is wanting the summer tan and heat I can not deny my love for soup season. We had a forecast of rain this entire week. Funny, now its sunny and two days into the week and weather is as finicky as baking a cake. Sometimes it comes out the way you want and other times its deflated not what was forecasted! This reminds me I have a half eaten Susie's seven layer chocolate cake sitting behind me....NOT TODAY SATAN.
2 roasted chicken breasts--or easier, a store bought roasted chicken
2 TBS ghee for the chicken
Kosher salt for the chicken
4 cloves garlic, chopped
1 onion, chopped
1 medium red pepper, chopped
1 jalapeños pepper, seeded and minced
5 corn tortillas cut into 1" pieces
2 TBS. ghee
1 tsp. cumin
1 tsp. chili powder
1 tsp coriander
28 oz. crushed tomatoes
6 cups chicken broth or veggie broth
salt & pepper to taste
grated Jack cheese sliced avocado
crushed tortilla chips
chopped fresh cilantro
chopped red bell pepper
1. Prep chicken: Preheat oven 400 degrees and pull from refrigerator 20-30 minutes before cooking. Generously salt and pepper and let sit. This trick allows the bird to return to an even temperature so it cooks evenly. Put foil in a oven safe dish and add the birds after the rest time. Drizzle olive oil and put into oven for 30-35 minutes.
2. Start the soup: In large pot, dutch oven preferred, heat 1 tbsp ghee, add carrots, onions and celery, cook for 7-8 minutes stirring occasionally. If veggies are sticking add a few tablespoons of water. Add garlic and till fragrant then add red peppers. Add cumin, coriander and chili powder. Add crushed tomatoes and jalapeños, and thoroughly mix.
3. Finishing the broth: add the stock and add tortilla stripes. bring soup to boil and then simmer for 20-25 minutes. Once chicken is finished, shred with two forks, discard skin and bones then add chicken to soup.
4. Taste and add salt/pepper accordingly. Top with more chicken, avocado, sour cream, cheese and tortilla strips or chips.