Ingredients
For the Stock:
- 1 (4 to 5 pound) whole chicken, innards removed and rinsed
- Salt
- 1 large onion, chopped
- 1 cup medium diced carrots
- 1 cup medium diced celery
- 4 cloves garlic
- 2 bay leaves
- 1 teaspoon crushed red pepper
- 8 cups water
- For the Soup
- 8 (7-inch) corn tortillas, recipe follows
- Vegetable oil, for frying
- 2 cups chopped onions
- Salt
- Freshly ground black pepper
- 1 teaspoon dried oregano leaves
- 1 tablespoon chopped garlic
- 1 bay leaf
- 1 jalapeno, seeded and minced
- 2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas)
- 1/4 cup chopped fresh cilantro leaves
Garnishes:
- 1 large avocado, peeled and diced
- 2 fresh limes, cut into quarters
- 1 tablespoon chopped fresh cilantro leaves
Description
Food Network
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