We don't get much rain here in LA, but when we do, we cook. Here's the easiest, yummiest, healthiest Chicken Tortilla Soup recipe to make and enjoy this weekend while it's raining. You're welcome!
Chicken Tortilla Soup Recipe
In large stock pot, bring 1 chicken, 1 quartered onion, 2 quartered celery stalks, 2 quartered large carrots and one jalapeno to a boil with 2-3 quarts of water, a bay leaf and 1 Tbls. menudo seasoning (optional). Reduce and simmer for 90 minutes, stirring occasionally.
Remove from heat. Remove pepper. Remove chicken from pot, and remove any chicken skin, fat & bones, leaving only the shredded meat. Set meat aside. Use an immersion blender to blend the stock.
Once blended, return meat to blended liquid. Add 2 chopped carrots, 2 chopped stalks of celery, 2 cobs of corn cut into rings, 2 chopped zucchinis and a handful of cilantro. Season to taste with sea salt and lime juice. Bring to a bowl, then simmer for 30 minutes.
Serve with julienned tortilla strips, a sprinkle of shredded cheese, a sprinkle of cilantro and a squeeze of lime.