This is a lot easier if you make it in 2 days.
Day One: Chicken Stock
2 cups chopped carrots
2 cups chopped celery
1 chopped onion
4-5 lbs. whole chiken (skin on, gross stuff out)
salt
2 bay leaves
8-10 cups of water
Rub the chicken with salt. Throw every thing into a big pot and let cook on med-low for 2 hours.
Remove chicken and save the meat for the soup. Strian the mixture so you are left with only broth.
Day 2: Tortilla Soup (serves 8)
8 cups of chicken stock
1 can tomato sauce
4 tsp. garlic
cumin
salt
garlic powder
1 sweet onion
1 jalepeno
chicken( plain or cilantro)
corn
oil
corn tortilla
chipotle sour cream ( the key to deliciousness)
If you want to go above and beyond you can prepare cilantro chicken by braising the already cooked chicken in 2 cups water with chopped onion, cilantro, chopped pablano chili and salt. IF you are not feeling that ambitious, jut use the plain chicken flavored with a little salt.
Throw in the onion and seeded jalepeno into a food processor. Or chop really well. Put 2 T. oil in the bottom of a big pot. Add onion/jalepeno puree. Let brown about 2 minutes. Add chicken stock, tomato sauce and spices. ( I usually just do seasoning to taste, so measurements are not exact). Add chicken and corn. Simmer for 20 minutes.
Slice corn tortillas in to thin slices. Fry with a little salt until light brown.
To make chipotle sour cream: Add 1 container of sour cream, 2 chipotle peppers in adoboe, and salt to a food processor. Mix well.
Garnishes:
Tortilla strips, cheese, chunks of avacado and chipotle sour cream
