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Ingredients

• For the Stock:
• · 1 (4 to 5 pound) whole chicken rinsed (innards removed)
• · 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  (we used 1/2 teaspoon and it was enough for us)
• · 8 cups water
• season the chicken with salt. Place in a large stock pot and add the remaining ingredients. season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Cut the chicken into bite size chunks. Set aside.
• · For the Soup
• · 8 (7-inch) corn tortillas, or more if desired
• · vegetable oil, for frying
• · 2 cups chopped sweet onions
• · salt
• · Freshly ground black pepper
• · 1 teaspoon dried oregano leaves
• · 1 tablespoon chopped or pressed garlic
• · 1 bay leaf
• · 1 jalapeno, seeded and minced
• · 2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas)
• · 1 cup of carrots peeled and sliced kind of thin for quick cooking
• · 1 small zucchini, washed and sliced
• · 1/4 cup chopped fresh cilantro leaves, if desired
• In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. season with salt and pepper. Saute for 2 minutes. Stir in the reserved chicken stock and sliced carrots, bring to a boil. Reduce the heat to medium low and simmer for 20 minutes or till carrots are almost tender. And zucchini, cook for 10 minutes. Re-season the soup if desired.
• Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. 
• Preheat oil in fryer or or deep saucepan. Cut the tortillas in half and thinly slice. Fry tortillas in batches, until golden brown. Remove and drain on paper towels. season with salt and set aside.
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Description

We Love This Soup...in Fact We Just Had It Last Night. I Am Trying To Use Organic Chicken Because Of All The Antibiotics. I Must Say ... The Soup Was More Flavorful Using A Regular Big Fat, Roasting Chicken.

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