Chicken and Tortilla Soup
6 cups water
1-3 1/2 pound whole roasting chicken, cut in 8 pieces
1 large yellow onion, chopped (1 cup)
1 medium carrot, peeled and chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
8 sprigs cilantro
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground ancho chile pepper
1/2 teaspoon dried oregano
2 bay leaves
8 corn tortillas, cut into 1/2-inch strips
Salt and freshly ground black pepper
1-32 ounce box reduced-sodium chicken broth
2 medium carrots, peeled and cut in 1/4-inch slices
2 cups sugar snap peas, sliced diagonally
2 small zucchini, cut in 1/4-inch slices (2 cups)
1 cup chopped fresh or canned tomato
1/2 a jalapeno pepper, seeded and finely chopped
1 cup sharp cheddar cheese, coarsely shredded
1.In a 6-quart Dutch oven combine water, chicken, onion, 1/2 cup chopped carrot, the celery, 8 cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to a boiling, reduce heat and simmer, uncovered, until the chicken is very tender, 1 to 1-1/2 hours.
2.Meanwhile, heat 1/2 inch of corn oil in a large heavy saucepan to 375 degrees F. Add tortilla strips, about one-fourth at a time, and cook until crispy and light golden, 30 to 60 seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt.
3.Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with chicken broth. Bring to a simmer over medium heat.
4.Remove meat from bones and discard bones. Tear chicken in 1-inch pieces. Add to broth along with the 2 sliced carrots. Simmer for 3 minutes. Add the sugar snap peas, zucchini, tomato, and jalapeno. Simmer 3 minutes or until tender. Taste and season with salt and black pepper.
5.ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro. Makes 6 to 8 servings.
Recipe shared from: http://www.bhg.com/recipe/chicken/chicken-and-tortilla-soup/