Tortilla Soup
This is one of my favorite soups, so full of flavor and you can add whatever garnishes you prefer to add even more depth. I prefer to start by making my own chicken stock but you can also use a good quality stock. You will need about 6 cups of stock.
Stock Ingredients
1-whole, free-range organic chicken celery (about half a bunch) 2-3 carrots 2-3 small onions 6-10 cloves garlic peppercorns kosher salt fresh parsley, with stems, not choppedwater
Roughly chop the vegetables and add to large dutch oven or heavy stock pot.
Add whole chicken and season with kosher salt, peppercorns and fresh parsley.
Add enough water to completely cover chicken.
Bring to a boil and simmer for about 1 hour or until the chicken is done.
Remove chicken and pick the chicken meat off the bones and reserve meat for the soup.
Strain vegetables and peppercorns from stock, add chicken meat back to the stock.
Keep stock on low heat and follow these directions next:
Soup Ingredients
1 T cooking oil2 cloves Garlic, minced
1 large Onion, chopped finely
1 -2 TÂ Jalapeno, chopped finely
2 T Poblano, chopped finely
1 – 2 T Tomato Paste, to thicken
2-3 cans crushed Fire Roasted Tomatoes
1 1/2 tsp. gr Cumin
1 – 2 T Chili Powder
1 jar Chipotle Salsa
1/2 t. cayenne
8 – 10 crushed Tortillia Chips to thicken
1/4 cup frozen Fire Roasted Corn
1 can Pinto Beans (drained and rinsed) 1 can White Kidney Beans (drained and rinsed)
Saute onion and garlic in oil a  few minutes and then add peppers and saute along with the chili powder, cumin, cayenne, etc.
Then add this mixture to the pot with chicken meat and stock and simmer 1/2 hour.
Add tomatoes and salsa after it has been simmering  about 15 min.
After it simmers for another half hour then add beans and corn along with tomato paste and crushed tortillas.
Continue to cook until its heated and as thick as you like it.
Remember when you add shredded cheese that it will thicken it more.
Garnishes
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