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Chicken Tortilla Soup
1 whole chicken
2 quarts of water
2-3 stalks of celery
1-2 carrots
1 onion, quartered
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. Remove the vegetables from the stock and add the shredded chicken.
Optional: (if using salsa without fresh vegies)
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. Add to the stock along with the following ingredients:
2 large containers of Fresh Salsa (Medium, or Hot if you like)
1 can of tomato paste
Cook on low heat for about 30-45 minutes.
If you prefer a thicker soup, make a paste of 2-3 tablespoons Masa Harina corn flour (or fine ground corn meal) 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.