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The Tasteful Kitchen Recipe
Chicken Tortilla Soup
1 whole chicken
2 quarts of water
cook the chicken until the meat is tender and falling off of the bones (about 45 min.)
remove the chicken from the stock and let it cool down. Once it is cool, shred the chicken meat and cut it up into pieces.
1 onion, chopped
2 tbsp. butter or oil
1 clove garlic, chopped
In a skillet, cook the onion in butter or oil until it starts to become clear then add the garlic and cook for about 1 minute more.
1 large container of Fresh Salsa (Medium, or Hot if you like)
1 can of tomato paste
Put the onion, Salsa, chicken, tomato paste, and broth into a large pot and cook on low heat for about 30-45 minutes. Make a paste of 2-3 tablespoons Masa Harina corn flour and 1/2 cup water mixing it up well. Add to the boiling soup and cook for about 5 minutes more. The soup will become much thicker.
Put into bowls and sprinkle with tortilla strips, good Mexican cheese, cilantro, green onions and add a spoon of sour cream if you like.
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