1 Whole Chicken (uncooked)
2 Bay Leaves
3 Tablespoons Olive Oil
1 Tablespoon Corn Oil
1 Tablespoon GroundCumin
1/2 Tablespoon Cumin Seed
1/2 Teaspoon Chili Powder
2 Medium Onions
2 Jalepeno Peppers
28 Ounce Can Diced Tomatos
2 - 10 Ounce Cans Rotel
2 Tablespoons Tomato Paste
3 Cloves of Garlic
1/2 Bunch of Fresh Cilantro
Handfull of Corn Tortilla Chips
Corn Tortilla Chips
Sharp Cheddar Cheese
Making the stock:
Rinse the chicken. Put in pot and cover with salt and pepper. Add 2 bay leaves and enough water to cover the chicken. Boil for 45 min, flip the chicken and boil for another 45 min.
Remove the chicken and place in separate bowl. Put the stock aside.
In a separate pot, heat the olive oil and corn oil on medium high heat.
Add the handfull of chips, garlic, ground cumin, and cumin seed.
Stir constantly cooking it for 2 min, careful not to burn.
Prep: Rough chop onion and jalepeno. Twist the half bunch of fresh cilantro.
Tip for ribbing a jalepeno, use a small spoon to scoop out seeds.
Add remaining ingredients to oil: Onion, jalepeno, cilantro, tomato paste, diced tomatos, and rotel. Heat to a boil
Add chicken stock: This can be messy, so I turned off the burners, put a towel down between the pots and ladled the chicken stock over to the other pot. The stock should be enough (the original recipe calls for 2 quarts).
Boil soup for about an hour or until the onions are translucent.
Soup is ready to be blended.
Using an immersion blender, blend the soup completely.
Add shredded chicken and stir.
Garnish your bowl according to preference and serve. Enjoy!